Raspberry Season
Raspberry season is upon us so now is the time to can, freeze and eat as many raspberries as you can get your hands on. We all know that when they are not in season, fresh raspberries cost a pretty penny. (Although every once in a while I can’t pass up buying a pint or two of fresh berries for a special treat during the winter months). I have a small raspberry patch in the back yard that typically supplies me enough raspberries to get me through the winter. When I can’t obtain the fresh berries I turn to frozen or canned berries. I like to add frozen raspberries to a protein smoothy for added flavour and fibre. I love canned raspberries on Greek yogurt in the morning and on ice cream in the evening. In fact, canned raspberries and vanilla ice cream is one of my all time favourite desserts. Plus, it’s such an easy dessert to serve to guests any time of the year.
When it comes to eating healthy food, raspberries are full of fibre (as much of 30% of your daily recommended intake) with only about 64 calories per cup of fresh berries, Raspberries also contain a healthy dose of antioxidants.
My backyard raspberry patch came from our family farm. My mother helped me dig up some raspberry shoots and I transplanted them in my yard many, many years ago. The raspberry plants from our farm were also likely gifted to my Mom as transplants from an old homestead. That being said, they could be considered heritage plants. They probably date back 75 to 100 years or more. They are fantastic producers. Every year in late July, I start picking the fruit and pick every three or four days as the berries ripen on the vine. Pickings go on for about a month. I like to can most of the fruit in a light sugar syrup. I typically can raspberries in pint jars, as I can use up a couple of cups of raspberries fairly quickly once they are open. It would be more difficult to finish a quart of raspberries before they deteriorate. Raspberries are hard-earned, it doesn’t make sense to lose any to the compost bin. Canned raspberries are super easy to make and a good way to start your canning journey. Check out my recipe for canned raspberries on the website and feel free to contact me through email if you have any questions. Once you have mastered canned raspberries, you may want to move on to raspberry syrup or even raspberry jam. I mean, how delicious to be able to make thumb print cookies with your very own raspberry jam for that Cookie Swap come Christmas season. But I’m getting ahead of myself. In the heat of summer, raspberry syrup goes great in a pitcher of ice cold homemade Lemonade. Try it with a splash of vodka for a really refreshing hard raspberry lemonade.
Organic raspberries canned in sugar syrup. I love these new jars from Ball. I picked them up while in the USA on holiday. I wish They were available in Canada 🇨🇦
Raspberry spritz lemonade made with home canned raspberry juice, carbonated water, homemade sugar water, fresh squeezed lemon juice and organic raspberries right off the vine.