Jam Session: Raspberry, Balsamic + Pepper Jam with Baked Camembert

Posted by Claire (@bearclairepear) and Dani (@dani_sunario), Melbourne.


This is probably the quickest and most delicious jam you’ll ever make in your life. Make this once, and you’ll never look at your life the same again.

The tartness of the raspberries and balsamic cut through the oiliness of the baked camembert cheese, and the pepper adds a whole new dimension to your gastronomic adventure.


I’ve made it with strawberries before too, but it doesn’t have the same kick as the raspberries do. Feel free to change the quantity of pepper to your liking.


Raspberry, Balsamic and Black Pepper Jam

200g frozen raspberries
2 tablespoons castor sugar
2 teaspoons balsamic vinegar
1 teaspoon freshly ground black pepper

Combine all ingredients in a saucepan and simmer on a low heat for 15 minutes, stirring occasionally, or until raspberries have just started to break down. As the mixture cools, it will start to set, so don’t worry about how much liquid is in the pan.

Eat it with Baked Camembert (remove paper packaging from camembert and bake in a ramekin for 10 minutes at 140 degrees until melted) while in your jam-jams, just because you can.


Published by ataleoftwobougies

A cross country food review and recipe blog, following a trail of crumbs from Melbourne to Perth. Find us at: http://www.ataleoftwobougies.com/

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