Spring’s Sweetest Harvest: Raspberry Preserves
Growing up in Besançon, France, Chef Damien Herrgott of New York’s Bosie Tea Parlor and Bosie Bakery cherished the arrival of spring, when fresh berries would burst forth after winter’s chill. Alongside his grandfather, he’d gather and preserve a bounty of berries from their garden, savoring the taste of sunshine throughout the year.
A Taste of Sunshine in Every Jar
Now, you can recreate this sweet tradition with our simple recipe for raspberry preserves. Using fresh or frozen raspberries, you’ll craft a sweet-tart spread perfect for topping tender scones, muffins, or toast.
Get Ready to Savor the Flavor
Yield: 1 quart | Difficulty: Easy | Total Time: 10 minutes | Active Time: 10 minutes
Ingredients
- 3 pints raspberries (fresh or frozen and defrosted)
- 1 3/4 cups granulated sugar
- 2 teaspoons apple pectin powder
Preserving the Harvest
Combine raspberries and 3/4 of the sugar in a medium sauce pot. Warm over low heat, stirring occasionally, until the mixture reaches room temperature. In a small bowl, mix the apple pectin powder with the remaining sugar. Add this mixture to the pot, stirring constantly. Increase the heat to medium, bringing the mixture to a boil. Remove from heat, cool to room temperature, and transfer to an airtight container. Refrigerate immediately to enjoy for up to one month.
Tips and Variations
For more ways to preserve spring and summer fruit, explore our collection of recipes and ideas. And when raspberries are in season, be sure to check out our other raspberry recipes to make the most of this sweet harvest.
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