Raspberry Preserves
These raspberry preserves are remarkably easy to make and so delicious. The raspberry flavor really shines through. I made this as a filling for rose raspberry macarons (which are so delicious, highly recommend!) but they could go with so many things -- toast, scones, salad dressings, marinades, etc. Of course they last forever in the fridge, so you could just have it with toast and probably be fine.
Active Time: 20 min
Total Time: 4 hr
Ingredients
> raspberries (2 cups)
> sugar (1 cup)
> lemon juice (2 tbsp)
Instructions
1. In a medium saucepan, boil the raspberries for about 1 minute, stirring.
2. Add the sugar and bring to a boil. Cook for ~5 minutes, stirring.
3. Add the lemon juice, stir well, and immediately ladle into a jar.
4. Let cool to room temperature, then continue to let cool in the fridge.
Notes/Tips:
> I pulled the recipe from "Old Fashioned Raspberry Preserves" from Epicurious here: https://thecafesucrefarine.com/old-fashioned-raspberry-preserves/.
> The original recipe calls for 1 cup of sugar for each cup of raspberries; I personally found that to be too much and probably half as much is sufficient. Adjust according to the sweetness of your raspberries and your personal preference.
> The recipe calls for us to "boil until mixture reaches 220F", but I doubt that's possible since we halved the amount of sugar. ~5 minutes should be sufficient.