Type what you have

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Ingredients

• ✓ raspberry
• orange
• lemon
• white sugar
• fruit pectin

Instructions

1. 1 Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
3. 3 Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
4. 4 Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
5. 5 Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By hilde

Ingredients

• ✓ raspberry
• green tomato
• white sugar
• jalapeno pepper
• raspberry gelatin mix

Instructions

1. 1 Inspect 10 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine green tomatoes, sugar, raspberries, and jalapeños in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Off heat, stir in gelatin until well blended.
3. 3 Fill blender halfway with tomato-raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Repeat with remaining tomato-raspberry mixture.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ raspberry
• green bell pepper
• jalapeno pepper
• sugar
• apple cider vinegar
• liquid pectin

Instructions

1. 1 Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
2. 2 Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
3. 3 Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

By glimmer

Ingredients

• ✓ raspberry
• sugar
• balsamic vinegar
• olive oil
• honey
• salt

Instructions

1. 1 Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash raspberries using a fork until liquefied.
2. 2 Pour raspberry mixture into a clean jar with a lid; add vinegar, oil, honey, and salt. Cover the jar with a lid and shake until dressing is mixed well. Store in the refrigerator.

By mommy2two

Ingredients

• ✓ raspberry
• chia seed
• water
• blackberry
• blueberry
• honey
• strawberry

Instructions

1. 1 Soak chia seeds in water in a small bowl until has a jelly-like texture, about 5 minutes.
2. 2 Combine raspberries, blackberries, blueberries, honey, and strawberries in a medium saucepan over medium heat; cook, stirring occasionally, until berries are soft, about 15 minutes.
3. 3 Lightly crush berries in the saucepan with a fork or potato masher; stir in chia seed mixture until well combined. Cool for at least 10 minutes.

By TheGlutenFreeGeek

Ingredients

• ✓ raspberry
• blueberry
• strawberry
• sugar
• water
• butter
• all-purpose flour

Instructions

1. 1 Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
2. 2 Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.

By NicMG123

Ingredients

• ✓ raspberry
• blueberry
• strawberry
• sugar
• balsamic vinegar
• olive oil
• dijon mustard
• lemon juice
• honey

Instructions

1. 1 Muddle together blueberries, strawberries, and raspberries with sugar in a medium bowl until combined.
2. 2 Pour berry mixture into a blender and add balsamic vinegar, olive oil, Dijon, lemon juice, and honey. Blend until smooth.

By Simon C

Ingredients

• ✓ raspberry
• vinegar
• green bell pepper
• habanero pepper
• white sugar
• pectin
• canning jar
• lid
• ring

Instructions

1. 1 Combine vinegar, bell pepper, and habaneros in a blender; blend until smooth. Transfer pepper mixture to a large stockpot.
2. 2 Stir sugar, raspberries, and pectin into pepper mixture; bring to a boil. Cook and stir until smooth and sugar is dissolved, about 5 minutes.
3. 3 Inspect five 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack jam into hot, sterilized jars, filling to ¼ inch of top. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover, and process for 15 minutes.
6. 6 Transfer jars to a cloth-covered or wood surface, several inches apart. Cool.
7. 7 Press tops of each lid with a finger, ensuring that seals are tight (lids should not move up or down at all). Store in a cool, dark area.

By Chokolate911

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
2. 2 Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
4. 4 Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gartenfee

Ingredients

• ✓ raspberry
• greek yogurt
• brown sugar

Instructions

1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Ingredients

• ✓ raspberry
• cider vinegar
• white sugar

Instructions

1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Ingredients

• ✓ raspberry
• cream cheese
• honey

Instructions

1. 1 Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
2. 2 Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

By France Cevallos

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Ingredients

• ✓ raspberry
• strawberry
• orange juice

Instructions

1. 1 Place frozen strawberries and raspberries into a blender, and pulse several times to break up the berries. Pour in half the orange juice with the blender running, and allow to blend until smooth and thick, about 30 seconds. If smoothie is too thick, blend in remaining orange juice. Serve immediately.

By Robyn

Ingredients

• ✓ raspberry
• white sugar
• vanilla extract

Instructions

1. 1 Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.

By Johlene

Ingredients

• ✓ raspberry
• strawberry
• citron vodka
• lemonade

Instructions

1. 1 Place raspberries, strawberries, vodka, and lemonade into a blender. Cover, and puree until smooth. Pour into chilled glasses to serve.

By killerbroccoli

Ingredients

• ✓ raspberry
• white sugar
• egg
• butter
• lemon juice

Instructions

1. 1 Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
2. 2 Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
3. 3 Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ raspberry
• white sugar
• water
• lemon juice
• cornstarch

Instructions

1. 1 Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
2. 2 Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

By Alisa Provost

Ingredients

• ✓ raspberry
• lemon juice
• agar-agar

Instructions

1. 1 Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
2. 2 Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
3. 3 Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

By Buckwheat Queen

Ingredients

• ✓ raspberry
• grapefruit juice
• champagne

Instructions

1. 1 Pour grapefruit juice into a champagne glass and top with champagne. Garnish with raspberries.

By Madison

Ingredients

• ✓ raspberry
• yogurt
• red wine vinegar
• sugar

Instructions

1. 1 In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

By Jackie

Ingredients

• ✓ raspberry
• ✓ raspberry
• water
• sugar
• cornstarch
• salt
• lemon juice
• pie shell

Instructions

1. 1 Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
2. 2 Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
3. 3 Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.

By Jan Nelson

Ingredients

• ✓ raspberry
• banana
• pomegranate juice
• orange juice
• almond milk

Instructions

1. 1 Add all ingredients to a blender and blend until creamy and smooth, scraping down sides as needed.
2. 2 Taste and adjust flavor as needed. Add more unsweetened original Almond Breeze or fruit juice if too thick. If not sweet enough, add more banana.

By Almond Breeze

Ingredients

• ✓ raspberry
• cranberry
• merlot wine
• white sugar

Instructions

1. 1 Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash cranberries. Reduce heat and simmer for 15 minutes.
2. 2 Serve hot or pour sauce into a container and refrigerate to serve cold.

By Ryan Downs

Ingredients

• ✓ raspberry
• red currant jelly
• water
• cornstarch

Instructions

1. 1 Combine raspberries and jelly in a medium saucepan over medium heat; bring to a boil.
2. 2 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; stir into raspberry mixture. Bring to a boil, stirring constantly; boil while stirring, about 1 minute. Cool.
3. 3 Press raspberry mixture through a sieve; discard seeds. Chill before serving, about 30 minutes.

By QuiltnDD

Ingredients

• ✓ raspberry
• yogurt
• cottage cheese
• white sugar

Instructions

1. 1 Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
2. 2 Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

By chaychaycote

Ingredients

• ✓ raspberry
• almond milk
• vanilla ice cream
• mint

Instructions

1. 1 Combine raspberries, almond milk, ice cream, and mint in a blender; blend until smooth, scraping down sides of the blender as needed.
2. 2 Divide milkshake between 2 medium glasses.

By Manda

Ingredients

• ✓ raspberry
• blueberry
• white sugar
• water

Instructions

1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things

Ingredients

• ✓ raspberry
• rose wine
• ice cube
• triple sec

Instructions

1. 1 Combine raspberries, rosé wine, ice cubes, and triple sec in a blender; blend until smooth.

By Elizabeth