Beautiful raspberries!
How lucky am I to be able to pick raspberries at my Uncle & Aunt’s house! I froze a bunch of berries to use over the winter, ate plenty for breakfast (with cream & sucanat) and then made this sauce to go on ice cream, pancakes or in between cake layers.
{Recipe} Raspberry-Cardamom Sauce
(Inspired by The Herb Companion)
Yield – 4 pints & 1 small jelly jar
8 cups mashed raspberries
1 cup honey
4 cardamom pods, remove shell & grind the inside
2 tsp fresh ginger, minced
1 cup filtered water (omit water if you want a jam set)
4 tsp pectin (I use Pomona’s Pectin because it takes less sweetener)
4 tsp calcium water (comes with the pectin)
Place mashed raspberries into a dutch oven, add cardamom, ginger and calcium water and heat to a boil. Stir pectin into honey while you’re waiting for the raspberries to come to a boil, once the raspberries are at a boil add the honey. Cook for 2 minutes to dissolve the honey and bring back up to a boil. Ladle into sterile, hot canning jars. Put on lids & rings and process in a hot water bath for 15 minutes (for 5k’ elevation). Let cool and check seals.
Give it a stir & it'll be ready to go!
