Saturday, July 14, 2007

Raspberry Conserve

Thanks to Rose Levy Berenbaum, I know what to do with 3 pounds of raspberries.

My flat of local raspberries

This conserve is very strongly flavored and very versatile in the kitchen. Thanks to the pickers for these today.

sugar, 15 ounces
water, 9.25 ounces
raspberries, 3 pounds

1. In large diameter saucepan, combine sugar and water and bring to boil, stirring constantly. Boil one minute. Add 3 or 4 cups raspberries (keep in single layer) and boil 1 minute. Remove berries with slotted skimmer to a sieve set over a bowl. Reduce syrup in pan to 2 cups. Repeat with more berries. Periodically, return juice in bowl to pan and reduce to 2 cups. Skim the foam.

Syrup coming to the boil. Note waiting sieve.

First batch of berries goes into boiling syrup. The sieve's still waiting.

2. When last batch of berries is completed boil syrup to 2 cups and reserve off heat. Sieve berries to remove most seeds. There should be about 2 cups of pulp. Add sieved berries to reserved syrup and simmer 10 minutes or until reduced to 4 cups.

Near final addition of berries. Note sieve in use.

3. Fill sterilized jars. Cool. Thickens for 2 days. Keeps in refrigerator 2 weeks.

Raspberry Conserve
With génoise riche and lemon curd

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