Raspberry Preserves

Raspberry Preserves

Slow-simmered raspberries turn glossy and jammy, studded with tender seeds and bright fruit flavor.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This small-batch preserve keeps some texture rather than cooking down to a smooth jelly, so you get whole bits of raspberry in every spoonful. A splash of lemon juice sharpens the sweetness and helps the pectin set. Spread it on toast, swirl it into oatmeal, or spoon it over cheesecake.

Ingredients

  • 4 cups fresh raspberries
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon pectin, powdered (optional)
  • 1/8 teaspoon salt

Method

  1. Rinse the raspberries gently and pick out any stems or underripe berries.

  2. In a 6-quart saucepan, combine the raspberries, sugar, lemon juice, and salt. Stir gently to coat the berries.

  3. Let the mixture sit at room temperature for 10 minutes to draw out the juices.

  4. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar.

  5. Reduce heat to medium and simmer, stirring frequently and mashing some berries against the side of the pan with a spoon, until the mixture thickens and coats the back of a spoon, about 20 minutes.

  6. If using pectin, sprinkle it in during the last 2 minutes of cooking and stir well to dissolve.

  7. Test the set by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger after 30 seconds.

  8. Remove from heat and skim off any foam from the surface.

  9. Ladle the hot preserves into clean jars, leaving 1/4 inch of headspace, and let cool to room temperature before sealing and refrigerating.

Rate this recipe

★ 3.2 (1)

Raspberry Preserves

This small-batch preserve keeps some texture rather than cooking down to a smooth jelly, so you get whole bits of raspberry in every spoonful. A splash of lemon juice sharpens the sweetness and helps the pectin set. Spread it on toast, swirl it into oatmeal, or spoon it over cheesecake.

40 min 16 oz 45 cal

Ingredients

  • 4 cups fresh raspberries
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon pectin, powdered (optional)
  • 1/8 teaspoon salt

Method

  1. 1

    Rinse the raspberries gently and pick out any stems or underripe berries.

  2. 2

    In a 6-quart saucepan, combine the raspberries, sugar, lemon juice, and salt. Stir gently to coat the berries.

  3. 3

    Let the mixture sit at room temperature for 10 minutes to draw out the juices.

  4. 4

    Place the saucepan over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar.

  5. 5

    Reduce heat to medium and simmer, stirring frequently and mashing some berries against the side of the pan with a spoon, until the mixture thickens and coats the back of a spoon, about 20 minutes.

  6. 6

    If using pectin, sprinkle it in during the last 2 minutes of cooking and stir well to dissolve.

  7. 7

    Test the set by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger after 30 seconds.

  8. 8

    Remove from heat and skim off any foam from the surface.

  9. 9

    Ladle the hot preserves into clean jars, leaving 1/4 inch of headspace, and let cool to room temperature before sealing and refrigerating.