I had the opportunity to pick some raspberries this week from a friends bountiful patch, and gathered about 500gms. They are delicious, and there is nothing like fresh raspberries straight from the cane. Instead of making just jam, which is a habit of mine when I have berries, I decided I should expand my berry cooking repertoire.
First I made what I am calling Raspberry Cheesecake Muffins. I used the tried and trusted Caramalised Strawberry Shortcake recipe. Only this time instead of using whole Granita biscuits as the base I used chocolate biscuits which I blended in the food processor and added to a bit of melted butter to it. I used enough to make a cup full. I then made the filling and mixed a cup of whole raspberries into it and stirred. I admit that despite the muffins not looking very pretty they tasted great, which I think is ultimately more important.
Secondly, I made a Raspeberry Roly-Poly from this Blueberry Rol-Poly Recipe. I have used this recipe with both blueberries and blackberries and each time it tastes great, so I thought I may as well give it a try with raspberries. Again it is not picture perfect, but I was super happy with the taste.
This is how it turned out...
But this how it is meant to look. This was made earlier in the year with blackberries.
And lastly, I gave in and made some jam. I threw in about 250 grams of strawberries, 150 grams of blueberries and 150 grams raspberries and made what I am calling Summer Berry Jam. I also used the juice from one lemon and about 550 grams of sugar. I should have taken a photo of it while it was on the stove as it was such a wonderful colour but I always forget about such things. So here is a photo of it in the jar. Not as stunning but at least it is something.