For a little Thursday fun I have some music that I’ve been enjoying lately
If you’ve been reading my blog for any length of time, your probably already know my little bitty love affair with Taylor Swift’s music. It’s so darn catchy I can’t help myself Apparently I have the music taste of a 15 year old
I always bounce between listening to pop and rock, but lately it’s been a little more rock than pop. And this song is one that I really like. It’s not crazy hard rock and after a few rounds it’s easy to sing a long to (but shhh don’t tell my husband that haha), I also recently re-discovered this song – I love the sick puppies!
And this is another one I’ve been digging lately too. I think it might be on the Billboard charts now, but definitely worth a listen if you haven’t heard it! It’s one of those songs that makes me want to dance around the kitchen
Good news – those aren’t the only jams I will be sharing with you today (okay…so that was really cheesy but I had to do it!)
This raspberry vanilla bean jam will change breakfast in your house. I can almost guarantee it.
There is something about the combination of fresh raspberries with the comforting vanilla bean flavor, it’s magical. The two play off each other so well. It’s like no jam you’ve ever had before!
I normally give away lots of my canned goods and this jam has been the most well received. Everyone who got a jar raved about it – and I heard that it tastes delicious in oatmeal.
- 1 quart red raspberries, crushed
- 6½ cups sugar
- 2 whole vanilla beans, cut in half lengthwise
- 1 pouch liquid pectin
- In a large saucepan combine raspberries and sugar. Scrape seeds from the vanilla beans into the pot, add in vanilla bean pods and stir to combine. Bring mixture to a boil over high heat, stirring until sugar dissolves. Remove vanilla bean pods and discard. Stir in liquid pectin and return mixture to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and skim foam from the top, if necessary.
- Ladle jam into hot jars, leaving ¼ inch head space. Place lids on jars. Then process in a water bath canner for 10 minutes
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