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Raspberry Cheese


2 lbs. raspberries
water
sugar

Rinse and pick over berries. Add the least amount of water possible to prevent sticking. Cover and simmer until very soft.

Process through a Power Strainer or sieve. Weigh the pulp and add 14 oz. of sugar for each pound of pulp. Cook, stirring frequently and skimming the scum that rises while boiling, until a spoon drawn through the mixture leaves a clean line behind it on the bottom of the pan. Hot pack in canning jars or pour into molds or small terrines painted with flavorless oil or food-grade glycerine.

Yields three 8 oz. jars.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.