{"id":16229,"date":"2013-10-27T10:21:00","date_gmt":"2013-10-27T16:21:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/how-to-make-raspberry-jam-with-passion-fruit-prosecco\/"},"modified":"2021-08-07T12:40:15","modified_gmt":"2021-08-07T18:40:15","slug":"how-to-make-raspberry-jam-with-passion-fruit-prosecco","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/how-to-make-raspberry-jam-with-passion-fruit-prosecco\/","title":{"rendered":"How to Make Raspberry Jam with Passion Fruit & Prosecco"},"content":{"rendered":"

Learn how to make the best raspberry jam with this easy homemade jam recipe with Passion Fruit and Prosecco!  Perfect for a luxurious Sunday Breakfast!<\/em><\/p>\n

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How to make Raspberry Jam with Prosecco & Passionfruit for all your breakfast and Sunday brunch needs! <\/h2>\n

When life gives you an opened bottle of prosecco, make Raspberry Jam with Prosecco and Passionfruit! Here’s how to make the best raspberry jam ever! <\/p>\n

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Now how do we make jam that beats anything you can buy at a store? Well, it’s easy! Let’s add some bubbles! <\/p>\n

YES, you heard me! We are adding Processo to our homemade ham! What we have here is a delicious boozy tasting but non-alcoholic raspberry jam with a fresh fruity berry flavor and a bright red color. The added prosecco and passion fruit gives this raspberry jam a wonderful exotic flavor and an elegant touch and makes it a great spread on a slice of toast or brioche.<\/p>\n

This would be the perfect jam recipe to make ahead and give out as presents to loved ones and just to have in your own pantry for a sweet breakfast treat!  <\/p>\n

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I love serving is with my French Brioche Recipe<\/a> but it’s also so good with my honey scones<\/a> or these vegan scones<\/a>! <\/p>\n

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The setting point for homemade jam is 104.5\u00b0C. You can tell when your raspberry jam is reaching that setting point as the fast, frothy rolling boil will reduce to a slower, more relaxed boil.<\/p>\n

The tiny air bubbles will disappear, the surface will look glossy and the mixture will feel thicker. Undercook your jam rather than overcook \u2013 runny jam can be cooked up again.<\/p>\n

When potting up, fill your raspberry jam jars to the brimful when the jam is still over 85\u00b0C. If using twist-on metal lids, there’s no need to use waxed discs.<\/p>\n

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Tips for making raspberry jam at home: <\/h2>\n