Raspberry Preserve

Raspberries are officially my favourite berry! They are quite hard to get by in Delhi so, whenever I find them I end up making batches of this preserve. This can be watered down to make a coulis or if left chunky it can also work as a compote. It’s just lovely by itself on toast or as cake filling.

  • 250g Raspberries
  • 200g Caster Sugar
  • 2-3g Lemon Zest
  • 5ml Grand Marnier (optional)

  • In a large sauce pan, add the raspberries & caster sugar.
  • Slow cook till the raspberry juice evaporates and it comes to a boil.
  • Wait for the mixture to get shiny. You have to cook it to ‘thread’ stage.
  • Put a drop of the jam on the counter and then with your finger feel the texture. 
  • If it’s sticky and forms a thread when you slap your fingers together, its done.
  • Add lemon zest & Grand Marnier.
  • Cool & store.


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