Fresh raspberry sauce is an easy and quick garnish for ice cream, summer fruits, and cakes. It couldn’t be easier to make.
Makes 1-1/2 cups
raspberries, 2 small baskets
¼ to 1/3 cup sugar
Optional: fresh lemon juice
Purée the berries, sugar in a food processor or blender. Use a flexible silicone spatula to press the purée through a non-reactive strainer to remove the seeds.
Taste and adjust the seasoning with lemon juice and sugar. Thin with water if needed. Cover and refrigerate until using. Will keep for 3 days in the refrigerator, longer in the freezer.
Raspberries have enough natural pectin to make a gently textured jam.
Makes 4 half-pint jars
2 pounds raspberries
4 cups sugar
Combine the berries and the sugar in a roomy jam pot. Let stand for 15 minutes to allow the berries to render some juice.
Have ready canning jars and lids that have been boiled and kept hot.
Place the berry mixture over medium heat and stir occasionally, until the sugar dissolves and fruit is boiling. Skim once or twice and stir frequently until the jelling point. (Test by putting a small amount on a saucer that has been chilled in the freezer.)
Remove from heat and ladle into the jars. Leave ¼-inchh headspace. Wipe the rims and add two piece caps. Process in boiling water bath for 15 to 20 minutes, using the directions in a good canning book.