| T O P I C R E V I E W |
| EnchantedWoodsGirl |
Posted - Jun 02 2006 : 7:04:54 PM
Can you all send me your best recipe using fresh raspberries? I am loaded this year and blessed with a huge crop of wild raspberries! Does anyone have a good recipe for a raspberry pie? Seems my husband had this as a child and has never forgotten it.
Kathy of the Enchanted Wood
http://enchantedwoodmusings.blogspot.com/
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| 4 L A T E S T R E P L I E S (Newest First) |
| ali2583 |
Posted - Jun 04 2006 : 08:55:20 AM
I remember my grandma had a huge raspbery bush in her back yard...my little sis and I always got the *very* important job of picking raspberries. Grandma made jam, except one year the jam went runny, so we ended up having raspberry sauce - it was great on vanilla ice cream!
I would probably freeze them on cookies sheets and bag them...they would be handy for smoothies. Or, I like lemon raspberry loaf from time to time. I'll try and dig up my recipe for it...I'll get back to you.
Or...if you'd be willing to send them my way, I'd be most indebted! ;-)
"God's gift to you is life. What you choose to do with that life is your gift to God" |
| Mumof3 |
Posted - Jun 03 2006 : 04:11:13 AM
Raspberries are muy bueno!! What about making raspberry freezer jam? That would be a great way to spread sunshine on a cold winter day! It is delicious and super easy. I have a friend that makes it every summer.
This is the recipe she uses-
Karin
Raspberry Freezer Jam
3 cups prepared fruit (buy about 3 pt. fully ripe red raspberries or blackberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box powdered pectin
RINSE clean plastic (or glass) containers and lids with boiling water. Dry thoroughly. ( 1 cup size )
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
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| EnchantedWoodsGirl |
Posted - Jun 02 2006 : 8:24:31 PM
No, not yet, but they are just starting to form - I will have tons this year - I love them too and have to refrain from just eating them off the canes. I had tons of wild stawberries this year too - at least NJ is good for something lol
Kathy of the Enchanted Wood
http://enchantedwoodmusings.blogspot.com/
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| LJRphoto |
Posted - Jun 02 2006 : 8:06:14 PM
Wow! You have rasberries already? I'm watching my canes closely so I don't give them ALL away to the deer and birds. I'll be watching this post closely, but one thing that I plan to do is freeze some on cookie sheets and then bag them with my foodsaver for a summer treat in the winter.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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