Raspberry nectar makes a lovely alternative to a dollop of jam on rice pudding, for example. Unlike preserves, which often benefit from being made with combinations of flavors, nectars are usually best when made with a single fruit, thus showcasing the individual characteristics of that fruit.
MAKES: about 2¼ cups
INGREDIENTS:
- 4 pints overripe raspberries
- sugar (for quantity see step 2)
INSTRUCTIONS:
- Place the raspberries in the top of a double boiler, or in a bowl over a pan of simmering water. Mash the berries with the back of a spoon to break them down and add 1 tablespoon water, then cook until the fruit is soft, the juices are flowing, and the fruit comes to the boil, stirring now and then. Pour into a jelly bag and collect the drips in a measuring pitcher.
- Add 1 scant ¾ cup sugar to every 1 cup juice and stir over a low heat until all the sugar has dissolved. Bring just to the boil, then quickly remove from the heat.
- Pour the nectar into clean, clip-top or corked bottles and sterilize, or pour into freezer containers, seal, and freeze.
