Preserving Raspberries

Techniques and Recipes

 Raspberries to Preserve

Preserving Raspberries by Freezing

Add a handful of raspberries at a time to a bowl filled with clean clear water. Clean and dry the raspberries. Raspberries are particularly fragile , so handle with care or you could end with raspberry mush. I like to scoop the raspberries out with a religious spoon {a holy spoon, one with holes} and lay them out on a cloth or napkins to dry. Some people just use a strainer or colander. Continue until all the berries are clean. Notice the berry colored water ? That's a considerable amount of flavor and nutrients being thrown away, some people don't wash them before freezing - surprise you don't really have to - I just feel it's the sanitary thing to do.

Next have a cookie tray or trays on hand sprayed with a nonstick coating such as PAM or other food grade sprays.

Spread your raspberries on a clean cookie sheet[s] so that the berries are not too crowded together.





Place the cookie sheet[s] in the freezer for a few hours. You can also freeze them directly in freezer bags , but you end up with a cluster of raspberries frozen together this way. Placing them on cookie sheets first keeps the raspberries separated and solid.

After a few hours , remove from the freezer , then put them in freezer bags or ziplock bags.





Freezing puréed raspberries.

Wash and hull the raspberries. Purée using a blender or mashing device. Pour the purée into plastic containers or individual ice-cube trays or whatever suitable container your little heart desires. Pureed Raspberries can be frozen for up to 6 months. You want to pass the puree through a cheesecloth if you find the raspberry seeds bothersome.


Freezing sugared Raspberries.

Raspeberries being Preserved in Sugar


Wash, hull and drain the raspberries. Sprinkle with fine sugar , I prefer confectioners sugar. Pack the berries into plastic containers or bags. Berries frozen this way can be stored for up to 6 months.





Preserving Raspberries by Dehydrating ~ Drying

Unlike frozen raspberries, dried ones can be stored at room temperature.

When selecting raspberries for dehydrating choose the highest quality ripe raspberries . Wash them with white vinegar and rinse thoroughly with water. Remove the tops.

Spread the raspberries out evenly on trays allowing space for air to circulate freely around the strawberries during the drying process.


If the weather permits you can use the sun to dry your berries. Sun, or air drying requires a warm day with temperatures in the 90s and very little humidity. Place the raspberries in a sunny window, or outside covered with screening to keep the bugs away.

You can also dry them in an oven. Place the raspberries in the oven at 130 degrees. Check them periodically. raspberries should be brittle when done.

Pack your berries in a moisture proof container . Label them with the date of preservation. Store in a cool dry place. Raspberries should be used within a year.


If Using a Dehydrator

Wash, and dry (gently pat dry) the raspberries.

Remove raspberry stems.

Dehydrate raspberries at 100 degrees (F) for 8-10 hours or until brittle. Store dried raspberries in a clean, dry, airtight container, in a cool dark location.




Simple Recipes for Raspberry Preserves

Raspberry Apple Jelly

3 lb Raspberries

3 lb Apples

Sugar*

Wash raspberries. Remove stems. Cover with water and cook until tender. Drain through a Jelly Bag.

Wash apples. Remove the stems, blossom ends, and seeds.

Cut into quarters. Cover with water. Cook slowly until tender. Drain through a jelly bag.

Combine raspberry and apple juice In equal proportions.


Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon.


Raspberry Lemon Jelly

4 medium lemons

1 1/4 cups water

1/8 teaspoon baking soda

1 cinnamon stick

3 cups fresh or frozen raspberries - crushed

7 cups sug ar

1 (3 ounce) package Fruit Jell Pectin

Grate the lemon peels and place them in a medium saucepan. Trim the white inner pith from the lemons and peels and discard it.

Cut the lemons in halves and remove the seeds.Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to a boil.

Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Then Remove the cinnamon.


In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring continuously. Boil for 2-3 minutes. Quickly stir in Fruit Jell Pectin; return to a full rolling boil. Boil for about a minute, stirring constantly.

Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. head-space. Adjust caps. Process for 10 minutes in a boiling water bath.



Raspberry Cherry Jam

2 cups pitted cherries

2 cups raspberries

4 cups sugar

Crush cherries slightly

Cook until skins are tender.

Add raspberries and Cook until mixture begins to thicken.

Add sugar and cook rapidly until thick. Cool and seal with paraffin.


Peach Raspberry Jam

9 cups mashed peaches

3 boxes frozen raspberries

¼ cup lemon juice

2 pkgs. Fruit Jell Pectin

Boil all above ingredients together.

Add 16 cups suga r.

Boil again for 4 minutes.

Ladle into Jars and Seal properly.



Spiced Raspberries

1 quart raspberries

1/2 cup sugar

1/2 cup white vinegar

1/2 cup cold water

6 whole cloves

1 stick of cinnamon


Joy of Raspberries: Summer in Every Bite  Spiral-bound – August 6, 2009 by Theresa Millang - ISBN-13: 978-1591932352

Wash and stem berries. Place in a saucepan.

In a separate pan, combine sugar, vinegar, water and spices.

Bring to a boil and cook for 4 to 6 minutes. Add the berries and bring to a boil.

Place berries into hot, sterile jars cover with the spicy syrup and seal.

Allow to age for 5 to 6 weeks before serving



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