Ingredients

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12 ounces (340 grams) fresh or frozen raspberries
3/4 cup (150 grams) granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 cups (473 ml) heavy cream, divided
1/2 cup (100 grams) granulated sugar
4 (72 grams) large egg yolks
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 cup (60 ml) whole milk

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Instructions

Place a small plate in the freezer before starting to cook.
In a large saucepan, combine the raspberries, sugar, and lemon juice.
Heat over medium-high until boiling, stirring frequently. Reduce the heat to maintain a steady boil for 8-10 minutes until thickened.
To check if it's ready, drop a spoonful onto the cold plate; if it wrinkles when pushed, it's done.
Stir in the vanilla extract once thickened.
Remove the saucepan from heat and let cool on a wire rack.
If not using immediately, transfer the mixture to a clean jar and refrigerate for up to 1 week.

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Notes

The longer you cook the raspberry mixture, the more concentrated the flavor will be.
Ensure to stir frequently during the cooking process to prevent burning.
Store preserves in the refrigerator for future use, if made in advance.

Author: dani
Prep Time: 20 minutes
Cook Time: 1000 minutes
Category: Dessert
Method: Freezing
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 290
Sugar: 24g
Sodium: 45mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 180mg