Raspberry season winds down as we make our way into fall, so make sure you preserve what you can while they are still available fresh off the bushes, market tables, and/or grocery shelves.
If you’ve still got room for jars of jam, then you might like to try this traditional, long boil, no-added-pectin Berry Jam that has just two ingredients: berries and sugar. Combine raspberries with other berries in this recipe if you like.
Uncooked jams and jellies are easy to prepare and do a great job of preserving fresh fruit flavor. If that sounds good to you, then try Uncooked Berry Jelly or Uncooked Raspberry Jam with Fresh Fruit. Remember that uncooked jams and jellies need to be stored in the refrigerator or freezer, not at room temperature.
Another option with raspberries is to make (and boiling water bath can) Raspberry Syrup to top pancakes, ice cream, and baked goods.
Short on time and want to have some raspberries available for sauces, baking or making smoothies? Freeze them plain and simple, with sugar, or in sweetened syrup.