We send a weekly newsletter focused on a single-topic related to preserving, cooking, local food, foraging, gardening or something else. Our goal with the newsletter is “to be the most useful resource in your inbox.” The newsletter includes links to many other websites with ideas sharing knowledge about the topic as well as original content, announcements and occasional contests from us as well. As an added bonus we send all subscribers the link to a file for labels that Dana hand-designed so you can print your own designer labels to decorate your jars. You can sign up here.
This weeks theme was: Rapberries! New preservers will find everything they need to learn to preserve raspberries and veterans will (hopefully) find new ideas and great preserving ideas for one fo my favorite all-time berries to preserve!
Water Bath Canning
- Raspberry Jam with Natural Pectin (Rachel Cotterill) Raspberries have a lot of seeds – and that means there’s a lot of pectin. By avoiding additional pecting you avoid additional sugar (pectin is generally very bitter); here’s a recipe for jam without pectin.
- Raspberry Chia Jam (A House in the Hills) If you’re looking to add a little something ‘extra’ to your jam, why not consider this?
- Rhubarb Raspberry Jam (Kitchen Joy) I had planned to make a batch of rhubarb-raspberry jam this year but rhubarb season ended a little early…
- Russian Raspberry Preserves (Girls’ Guide to Guns and Butter) Although I’m not Russian, I grew up with jam similar to this as well. It is really fantastic to see how different cultures identify with food that is sometimes so similar to what I grew up with as well. I loved reading Sofya hinting that it was worth getting sick to eat this jam!
- How to Make Seedless Raspberry Jelly (New Life on a Homestead) How to make seedless jelly from raspberries. This recipe uses a jellysack to strain the berries (and has a great place to tie it from!)
- Red Raspberry Jelly (Making Memories with Your Kids) Also a seedless jam, this recipe shows you how to remove the seeds without a sack.
- Honey Sweetened Raspberry Preserves (Food In Jars). I love sweetening preserves with honey and Food in Jars shows us how.
- How to Dehydrate Raspberries (Are We Crazy or What) I love that this post uses a vacuum sealer as an extra step to preserve the tastes of the berries at the end!
- Raspberry Fruit Leather (Nosh on It) Just like the fruit roll-ups I had as a kid – only different since these are homemade!
Cellar, Fridge and Freezer
- How to Freeze Raspberries and Strawberries (Keeper of the Home) I like the mention of re-using parchment paper in this post.
- How to Freeze Berries (Lakeview Farms) A super-short guide to freezing berries that’s perfect for quick-reads or skimmers!
- 5 Ways to Freeze Berries (Raspberry-Blackberry.com) Freezing can go beyond just preserving the berries as-is. Here’s a bunch of ideas for different ways to freeze berries (and a short round-up of ideas on how to use the frozen berries).
- One-Pint Raspberry Jam (Canadian Living) How to make 1-pint of jam for your fridge.
- Fermented Raspberry Leaf Tea (Hunger and Thirst) This is a fascinating idea! A brilliant post that uses a pasta cutter to slice raspberry leaves and you ferment them to create tea leaves!
- Red Raspberry Leaf Tea Kombucha (Patrice D’Agostino) Use raspberry tea (like the one above) to flavor – and how to make your own SCOBY for kombucha.
- How to second-ferment/ Flavor Kombucha (Devine Health from the Inside Out) How to add flavor to kombucha featuring raspberries and 23 other ideas.
- Fermented Raspberry Sauces (Neo Homesteading). I fermented berries for the first time a few years back and love making small ferments like this one; they are bitter and sweet and INTERESTING.
- Lacto-fermented Berries (Oh Lardy) Oh Lardy makes a ‘fermenting stock’ to increase the amount of bacteria with the berries to encourage fermenting.
- Fermented Rasberry Preserves (Nourishing My Life) Another take on fermented berries; I love to ferment raspberries as they often have a significant amount of wild yeast on them and are easy to work with).
- Fruit Kvass (Rebecca Wood) If you like kmbucha or are curious about fermenting non-alcoholic beverages, this recipe is a mist-read.
- Raspberry Cordial (alcohol) (Too Many Chefs) Making booze is easy; this shows how remarkably simple it is. The recipe is about a sentence long and there’s a page of tips to support it. In short: raspberries and sugar will make booze.
- Raspberry Wine – Tips from the Pros (Wine Maker Mag) “Making” booze is easy but there’s an art to refining it. Here’s a great place to learn some of the nuances.
From Our Archives
- Venison Pepper Steak with Raspberry and Red Wine Jus A simple recipe that you can make with jam or fresh berries (grassfed beef would work in the place of venison as well)
- Nova Scotia Fridge Jam Fridge Jam isn’t exclusive to the Canadian Maritimes but this is where I first encountered it.
- The Legend of Rumtopf Continues Rumtopf is made with a combination of the freshest berries of the season (often starting with strawberries); it’s a combination of fruit, sugar and rum.
- Raspberries – Not Zurberts – How to Make Raspberry Jam Raspberries are easy to convert into jam – there’s so many seeds in the berries that it’s easy to use their natural pectin and sugar to make jam easily.
- Preserving Whole Berries It’s not jam; but it’s just as easy to make. Preserving whole berries changes their texture but retains much of their flavors and is a great way to add ingredients to your pantry.
- The Raspberry Archives These recipes and more!