CookEat Recipe
Raspberry Preserve
A smooth seedless raspberry preserve, with a complete redcurrant-jelly alternative.
Method
Steps
Step 1
Gather the ingredients: 500 g ripe raspberries; Caster sugar equal to the weight of the cooked, strained raspberry pulp.
Step 2
Sort and rinse the raspberries and discard spoiled berries. Put them in a nonreactive saucepan without fermenting them or adding water. Heat gently until juice is released, then boil gently for about 20 minutes, stirring to prevent sticking.
Step 3
Press through a fine sieve to remove the seeds. Weigh the strained cooked pulp and weigh exactly the same amount of caster sugar. Return the pulp and sugar to the pan, stir until dissolved and boil gently for about 10–20 minutes, stirring regularly, until a cooled sample on a plate is thick and spreadable.
Step 4
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space for longer storage. Thaw in the refrigerator. This is a refrigerated or frozen preparation, not a shelf-stable canned product. Discard the entire container if mould, fermentation or other spoilage appears; do not scrape it off or try to rescue it by boiling.
Step 5
Redcurrant alternative: replace the raspberries with 500 g fresh redcurrants. Wash, remove stalks, crush and squeeze through a clean food-safe cloth to extract the juice without fermenting. Weigh the juice and use 80 g caster sugar for every 100 g juice; do not use the raspberry 1:1 pulp ratio. Boil juice and sugar in a nonreactive pan, stirring to dissolve, for about 5–10 minutes, testing a little on a cold plate until it gels softly. Transfer to clean containers and use the same prompt refrigeration or freezing method. This fruit jelly uses no added gelatine.
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