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Fresh Raspberry-Vanilla Preserves

Photo: Jennifer Causey Styling: Graham Yelton

Hands-on time 49 mins
Total time 5 hrs, 29 mins
Yield

Serves 32 (serving size: about 2 tablespoons)

Reducing the first press of the macerated raspberry mixture before adding the rest intensifies the raspberry flavor. Kiwis are naturally very high in pectin--just one will thicken the preserves nicely.  

Ingredients

  • 2 cups sugar
  • 1/4 teaspoon salt
  • 2 pounds fresh raspberries
  • 1 vanilla bean, split lengthwise
  • 1 kiwi, peeled and finely chopped
  • 2 teaspoons unsalted butter

Nutrition Information

  • calories 67
  • fat 0.4 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 19 mg
  • calcium 8 mg
  • sugars 14 g
  • Est. Added Sugars 13 g

How to Make It

  1. Combine sugar, salt, and raspberries in a medium bowl. Scrape seeds from vanilla bean; add seeds and bean to raspberry mixture. Cover and let stand at room temperature at least 2 hours or overnight.

  2. Place raspberry mixture in a fine sieve over a bowl. Press on solids with a spatula to extract liquid; reserve solids. Place raspberry liquid in a heavy-bottomed medium saucepan; bring to a boil over medium-high heat. Cook 6 minutes, stirring frequently. Add reserved solids and any remaining liquid to pan. Bring to a boil, stirring frequently. Add kiwi; reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until mixture has thickened and bubbles pop slowly on the surface. Remove pan from heat; cool 5 minutes. Discard bean. Stir in butter until melted. Cool completely. Place in an airtight container; refrigerate up to 2 weeks.