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.
- Yield: 1 quart
- Difficulty: Easy
- Total: 10 min
- Active: 10 min
- 3 pints raspberries (fresh or frozen and defrosted)
- 1 3/4 cups granulated sugar
- 2 teaspoons apple pectin powder
- Combine raspberries in a medium-sized sauce pot with about 3/4 of the sugar.
- Warm on low heat, stirring occasionally. Heat mixture just to room temperature.
- Mix the apple pectin powder with the remaining sugar in a small bowl.
- Add pectin/sugar mix to the pot, stirring constantly. Increase heat to medium while stirring, then allow mixture to come just to a boil.
- Remove 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.