Simple Raspberries

I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin

This is healthy!

This filling can be used is muffins, cupcakes. Cakes, cheesecakes and danishes. Can substitute other berries. Be creative and enjoy!

Made this to use in a cocktail, but it would also be tasty flavoring iced tea, sodas, lemonade, or poured over pancakes, ice cream, and cake. Endless possibilities!#GoldenApron23

needed a raspberry topping for pancakes

This is a delicious dish. Just to snack on or give to others.

So good! First time making them and they were moderately simple. Nice tart taste from the raspberries :) If you don't like a more bitter chocolate taste, substitute semi-sweet chips with milk chocolate chips. Another good idea is to dust with powdered sugar. Hope you try them! And enjoy them! :)

Week 10 of the #MyCookBook challenge

This is a tangy yet sweet recipe coloured by the raspberries themselves, very easy and surprisingly quick!

This recipe is not as difficult as it appears. I can say the taste is well worth the effort.

Another user's crispy chocolate recipe was so good that I made it over and over again. I found some raspberries in the refrigerator, so I added them and they turned out pretty good.You can also microwave the chocolate. That seems easier and more foolproof. You can also substitute the rasberries with freeze-dried strawberries. When shaping the chocolate, it's easy to use two spoons in both hands. For 15-20 chocolate, 2.5 cm [1.0 in] in diameter. Recipe by Mattsun

This is the perfect refreshing dessert for the summertime. 👩🏻‍🍳

I loveee this stuff! So sweet and tangy and can be used for so many things. Spread over fruit, breads, make popsicles from blending it, add it to a peanut butter sandwich or just eat plain! Yummy! :hungry

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

This is another throwback recipe from my friend Chef Glenn Walden. Taste amazing:)

Low carb

This recipe my mother has had since I can remember. It is one of mine and my wife's favorite.

Raspberry Mochi is soft, chewy, and bursting with fruity flavor! It’s filled with fluffy raspberry whipped cream and juicy raspberries, melting in your mouth with a light dusting of raspberry powder for extra flavor. Sweet, tangy, and super satisfying—easy to make and perfect for a fun treat or sharing with friends! Enjoy!

Filled with live cultures, this recipe is both healthy and helpful! :positive

for people with a sweet tooth (L)

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

More details athttp://www.chez-k.org/cold-items/raspberry-parfait/

While canning can get a little involved, just making a small batch of jam is simple and easy. I've already discussed that a bit here on my No-Canning Strawberry Jam:https://cookpad.wasmer.app/us/recipes/2453113-no-canning-strawberry-jamJust some basic guidelines to apply to the making of any fruit jam that'll also come in handy for this recipe.Someone asked me the other day what the difference is between a jam and a preserve. My take on it is that jam is really just a subset of preserves, preserves including any number of preparations intended to make raw ingredients last much longer without spoilage than they would otherwise. Generally speaking, all jams are preserves, but not all preserves are jams.Would you be wrong to call this a raspberry preserve? Am I wrong to call this a raspberry jam? Not in my book. ;)

After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam. It's perfect, since the lavender and raspberries are ready for harvesting at the same time!

Delicious and easy