BLACK RASPBERRY JAM
Ingredients for 5 half-pint jars:
4 pounds black raspberries
½ cup water
1 vanilla bean
2 tablespoons fresh lemon juice
Give berries a quick rinse to remove dust and any debris. Combine them in a heavy pot with water, cover and bring to a boil. Simmer the berries, with lid ajar, for 30 minutes.
Off the heat begin to ladle the fruit and juices through food mill using the screen with the smallest holes. Periodically scrape the raspberry seeds from the screen and discard them before adding more liquid.
Measure the fruit and pulp. Set aside the same volume sugar. Score a vanilla bean along its length. Squeeze and strain the lemon juice.
Preserving jars: Submerge six ½ pint quilted jam jars in water in a pasta pot. Boil for 15 minutes. Remove jars to a rack. Dip new lids in the hot water, and place on the rack.
Return the fruit mixture to a clean pot and return to a boil. Add the vanilla bean and begin adding sugar ½ cup at a time, allowing the liquid to return to the boil before adding more. When all the sugar has been added, pour in the lemon juice and continue the boil until the liquid reaches 220 degrees. Take the pot off the heat and remove the vanilla bean.
Ladle or pour the hot preserve into the quilted jars to within ½ inch of the lip. Cover with a prepared lid and screw a cap on tightly. Invert the jar for 15 seconds to sterilize the air at the top of the jar. Return the jar to the rack, right side up to cool completely.