Raspberries {Sauce, Coulis & Jam all-in-one}

rustic lemon cheesecake cupcakes with fresh raspberry sauce

For the love of Raspberries...

so, you love Raspberries? and most people decorate desserts with them,  some roll into crepes, or even whirl into drinks and ice cream, it's ALL good.  Have you ever tried just a simple raspberry sauce to top some of the foods you make,  or refine that sauce into a seedless coulis for the 'fancy effect' and when all is done, and if you have leftovers have you ever thought of adding a bit of clear-jel (cook type) and turn into a super quick, easy fridge jam?  That's 3 uses from one little bin of raspberries - kinda cool huh?  I love layering the fridge jam version in between layers of things like jar puddings - yum factor there!  and if thicken enough, you can use as a filling to make my 'homemade newtons' too!  The uses are endless!  this can be done for ANY fresh berry and a little help from your Cuisinart too... 


It's simple - for every 8 oz of fresh berries, add about 1/4 cup of sugar and whirl away {puree} into a sauce in your Cuisinart.  That's it.  


Making the coulis is taking that one step further... take 18 oz of fresh berries, 3/4 cups sugar and 1/2 cup of water - place in all in a saucepan and bring to a boil over medium-high heat, reduce to low and let the sugar dissolve {about 5-8 mins} stir and remove from heat, let cool - puree in Cuisinart and run through a fine mesh sieve, cheesecloth or fine mesh colander (removing seeds and solids) 


All done and have berries left over that have been pureed into a sauce or coulis?  No problem, you can either go the commercial pectin route and can it using a waterbath OR since I usually have such a small amount leftover, I make a cold water slurry with clear-jel and get a thickened, tasty fridge jam.  {slurry: take 1/2 Tbs COLD water and 1 Tbs Clear-Jel, mix in a cup, set aside.} bring raspberry sauce or coulis to a low boil in saucepan and add half of the slurry, stirring quickly until a slight tightness forms in the sauce/coulis...remove from heat - spoon into clean jars and let cool, store in fridge! that's it!  I say to add half the slurry because everything depends on how much 'water' is left in your sauce/coulis...and how thick the sauce/coulis is before wanting to turn into a quick jam...the best part of all of this - you almost don't even need to thicken most times to be able to use as a jam!!  I do when making newtons because I don't want the filling running out of my cookies...Clear Jel acts like a thickener - turning fresh runny berries into the consistency of pie fillings... 
~Enjoy! Diane 

Raspberry Sauce - turned into Fridge Jam