Fresh Raspberry-Vanilla Preserves – a delicious recipe with sugar, salt, fresh raspberries, vanilla bean, kiwi, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
477
kcal
Calories
2
g
Fat
103
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups sugar, 1/4 teaspoon salt, 2 pounds fresh raspberries, 1 vanilla bean, split lengthwise, and more.
Yes, Fresh Raspberry-Vanilla Preserves falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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