Raspberries of any colour are so delicious and inspiring in the summertime. Golden raspberries are special because their unique colour brings a ray of sunshine to a plate and delight to friends’ faces. I often hear people say, “Yellow raspberries?! Never seen them before. Amazing.” And yes, they are an amazing gift from Mother Nature to be enjoyed all summer long.
When I pick up a tray of them from the market, ideas come flooding into my head as to what I could do with these little bright fruits. How about a raspberry soufflé, a vinaigrette for a salad, or whipped cream… however, by the time I’ve finished daydreaming, I’ve usually polished off a punnet without taking a breath because they taste that good when freshly picked and in season.
For those times when you can hold onto them for more than five minutes though, making jam is always a delicious idea. Here’s how to make golden raspberry jam (of course, you can use red raspberries when you can’t find golden ones):
Yield: 2 cups
- 300g (11 ounces) golden raspberries
- 120g (1/2 cup/4 ounces) sugar, divided
- 6g (1 teaspoon) apple pectin*
- 5ml (1 teaspoon) lemon juice
*Pectin is a powder that helps thicken jam and can be found in most grocery stores or online.
- In a medium bowl, combine the raspberries with half of the sugar and leave to macerate, stirring occasionally, for about 20 minutes, or until the raspberries have released liquid.
- In a small saucepan, combine the macerated berries and cook over medium heat.
- In a small bowl, combine the remaining sugar with the pectin. When the raspberry mixture comes to a boil, add the sugar-pectin mixture.
- Cook the mixture, whisking constantly, until it reaches a temperature of 215°F (102°C). Note: you can find this out by using a candy thermometer.
- Take the raspberries off heat and add the lemon juice. Pour the mixture into a clean, dry bowl and cover with plastic wrap. Allow the jam to cool to room temperature before refrigerating.
For a really delicious dessert, I tear homemade doughnuts or ricotta fritters in half and spoon in some golden raspberry jam. See below… need I say more? Seriously yum.