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.

Adam Hickman
Recipe by Cooking Light May 2016


Credit: Jennifer Causey Styling: Graham Yelton

Recipe Summary test

49 mins
5 hrs 29 mins
Serves 32 (serving size: about 2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

67 calories; fat 0.4g; saturated fat 0.2g; mono fat 0.1g; poly fat 0.1g; carbohydrates 16g; fiber 2g; cholesterol 1mg; sodium 19mg; calcium 8mg; sugars 14g; added sugar 13g.