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Red and Black

(Rubus strigosus) and (Rubus occidentalis)

Black R.&Crab Apple Jelly Raspberry Jelly R.&Strawberry Jam R. Custard Pie Raspberry Pie Raspbery Sauce Raspberry Shrub
Raspberry Jam R.&Currant Jelly No-cook Freezer Jam Filling for Cakes/Cookies Rasp. Pudding Raspberry Sherbet Raspberry Slump

Raspberry Jelly
(Use all of one color - red or black- or combine)
3 quarts ripe berries
7½ cups sugar
6 oz liquid pectin
(Or follow directions for jelly on pectin container)

Wash, then crush berries in saucepan. Place in jelly bag and extract juice. OR, use a 'Squeezo' unit or other tomato processing piece of equipment that is equipped with a 'berry strainer' that will separate seeds from pulp. Measure out 4 cups, then add sugar and mix well. Bring to a boil and add pectin. Bring to a hard boil for 1 minute, stirring constantly, then remove from heat and skim foam. Pour into hot, sterile jelly jars and seal.

Raspberry Jam
2 quarts of ripe berries
1/2 cup sugar per cup of fruit
6 oz. liquid pectin

Wash, crush and measure fruit. Add sugar. Place mixture over medium heat and cook for 2 minutes, then bring to a boil. Add pectin and boil for 1 full minute, stirring constntly. Skim off foam. Ladle into hot, sterile jelly jars and seal.

Black Raspberry and Crab Apple Jelly
2 quarts ripe black raspberries
1 cup sliced semi-ripe crab apples
1/8 cup of water
3/4 cup sugar per cup of juice

Wash and clean berries, then place into a saucepan with 1/8 cup of cold water and cook over medium heat till soft. In a separate pan, place the crab apples, sliced, including the cores and peels. Cook till soft and juicy. Combine the two fruits and strain through a jelly bag. Measure the clear juice and place into a saucepan with sugar. Bring to a boil and cook for 5 minutes. Remove from heat and skim off foam. Pour into hot, sterile jelly jars and seal.

Raspberry & Currant Jelly
1 quart of raspberries
1 quart of red currants
3/4 cup sugar per cup of juice
3 oz liquid pectin

Stem and wash currants, then place in saucepan. Crush the bottom layer of currants to provide a bit of cooking juice. Add raspberries. Cook over low heat for 5 minutes, or till fruit is soft and skins are colorless. If the batch seems juicy enough, strain through a jelly bag. Add sugar and bring to a boil. Add pectin and bring to a boil, holding the boil for 1 full minute while stirring constantly. Skim off foam and ladle into hot, sterile jelly jars and seal.

Raspberry & Strawberry Jam
1 quart ripe raspberries
1 quart ripe strawberries
6 cups sugar
6 oz. liquid pectin

Wash and stem berries. Mash both types in a saucepan with a potato masher. Measure. There should be about 6 cups of mashed berries. Return to pan and add sugar. Mix thoroughly and bring mixture to a boil. Add pectin and bring up to a full boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal.

Raspberry 'no-cook' Freezer Jam
Do Not Double Recipe!

1½ quarts raspberries
5¼ cups sugar
1 pkg. Sure-Jell fruit pectin

Wash and dry freezer containers. In small amounts at a time, crush berries in bowl. Measure out 3 cups. Place sugar in separate bowl, then stir fruit into sugar. Set aside for 10 minutes. Mix 3/4 cup water and 1 box Sure-Jell pectin in a small saucepan. Bring the mixture to a full rolling boil over high heat, stirring constantly. Continue boiling for 1 minute. Stir the pectin mixture into the fruit. Stir constantly for 3 minutes. Fill all containers immediately to 1/2 inch of the tops. Clean edges of containers and quickly cover with lids. Let stand at room temp for 24 hours. Store in freezer until ready to use. After opening, store in refrigrator up to 3 weeks.

Raspberry Custard Pie
Raspberry Jam
4 eggs, beaten
2 cups scalded milk
3 tbsp sugar
1/8 tsp salt
Whipped cream

Cover bottom of an unbaked pie shell with raspberry jam 1-inch thick. Combine eggs, milk, sugar and salt and pour over jam. Bake in a hot oven at 450º F. for 10 minutes. Reduce heat to 350º F., and bake till firm when tests with silver knife. Chill and top with whipped cream.

Raspberry Filling for Cakes or Cookies
(Strawberries may also be used)

1 cup heavy cream, whipped
2 egg whites, stiffly beaten
1/4 cup sugar
1 cup crushed berries

Combine whipped cream and egg whites. Add sugar to berries, then fold into first mixture.

Raspberry Pie
1 baked pie shell
1 quart raspberries
3/4 cup sugar
1/2 cup boiling water
1 tbsp lemon juice
1 tsp grated lemon rind
dash of salt
1 tbsp gelatin
1/4 cup cold water
1 tsp vanilla

Crush berries and stir in sugar and boiling water. Let stand for 30 minutes, then drain, collecting the juice. Bring the juice to a boil and add lemon juice, rind, salt and gelatin which has been soaked for 5 minutes in the cold water. Cool. When slightly thick, stir in vanilla. Put berries in the pastry shell and pour the gelatin mixture over them. Chill.

Raspberry Pudding
2 cups pastry flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
4 tbsp butter
2/3 cup milk

Sift dry ingredients together three times, then work in butter with a fork. Gradually add milk. Roll on floured board. Divide dough into 2 parts. Roll first half thin and line a greased mold. Divide second half of dough into 2 parts and roll thin. Drain raspberries and save juice for sauce. Spread half of raspberries over dough in mold, add 1/4 cup of sugar, a dash of nutmeg and dots of butter. cover with a piece of rolled dough. Repeat raspberries, sugar, nugmeg and butter. Cover with a second piece of dough. Cut slits in top to allow steam to escape. Cover mold tightly with greased top and steam for 1½ hours. Serve with Hot Raspberry Sauce. (recipe follows)

Raspberry Sauce
1½ cups raspberry juice
1/2 cup water
1 cup sugar
2 tbsp flour
Pinch of salt
2 tbsp butter

Bring raspberry juice and water to boiling point, then add sugar, flour and salt. Boil gently for 5 minutes. Remove from heat and add butter. Serve hot.

Raspberry Sherbet

2 tbsp gelatin
3 cups cold water
1 cup boiling water
2 cups sugar
1 cup strained raspberry juice
3 tbsp lemon juice

Soften gelatin in 1/2 cup cold water, then dissolve in boiling water and add sugar fruit juices and remaining cold water. Strain and freeze. Serves 6.

Raspberry Shrub

Cover berries with cider vinegar and let stand overnight. In the morning, strain and measure juice. For each pint of juice add 1 pint of sugar. Allow to boil freely for at least 5 minutes, then bottle.

Raspberry Slump
1 quart raspberries
1½ cups sugar
1 cup flour
1/2 tsp salt
1½ tsp baking powder
1/4 cup sugar
2 tbsp melted butter
1/2 cup milk

Wash berries and place in buttered baking dish. Sprinkle berries with sugar. Make a smooth batter of the remaining ingredients and pour it over the berries. Bake in a 375ºF oven for 45 minutes. Serves 6.

©2000 by Ernestina Parziale