Explore More Cities › +
PREVIOUS: Chocolate-Dipped Raspberry Sorbet Bars NEXT: Easy Raspberry Tart

Ingredients (3)

  • 3 pints raspberries (fresh or frozen and defrosted)
  • 1 3/4 cups granulated sugar
  • 2 teaspoons apple pectin powder
Nutritional Information
  • Calories307
  • Fat1.02g
  • Saturated fat0.03g
  • Trans fat0g
  • Carbs77.05g
  • Fiber10.16g
  • Sugar65.19g
  • Protein1.87g
  • Cholesterol0g
  • Sodium2.15mg
  • Nutritional Analysis per serving (6 servings) Powered by

Chef pâtissier Damien Herrgott of New York’s Bosie Tea Parlor and Bosie Bakery grew up in Besançon, France, where fresh berries were a welcome first sight of spring after winter snow. He and his grandfather would pick and preserve loads of them from the garden for a bright taste of sunshine through the next fall and winter. Here, you can use fresh or frozen raspberries to make simple, sweet-tart preserves perfect for slathering on tender scones, muffins, or toast.

See more ways to preserve spring and summer fruit here. And check out our other raspberry recipes for when the fruit is in season and you need to use it up.

  • What to buy

    Fruit Pectin

    While you can make your own apple pectin for use in jams, jellies, and preserves, the quickest route is to buy powdered fruit pectin, which helps promote a thick yet soft consistency.

    Buy Now ›

Instructions

  1. 1Combine raspberries in a medium-sized sauce pot with about 3/4 of the sugar.
  2. 2Warm on low heat, stirring occasionally. Heat mixture just to room temperature.
  3. 3Mix the apple pectin powder with the remaining sugar in a small bowl.
  4. 4Add pectin/sugar mix to the pot, stirring constantly. Increase heat to medium while stirring, then allow mixture to come just to a boil.
  5. 5Remove from heat. Cool preserves to room temperature and then transfer to an airtight container. Refrigerate immediately. Will keep for up to one month when properly stored in the fridge.

Photo courtesy of: samael334/Getty Images.

Load Comments

Recommended from Chowhound