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.
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 ›
Photo courtesy of: samael334/Getty Images.