'raspberries' on Serious Eats

Preserved: Raspberry Rose Jam

Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor. More

Let Them Eat: Raspberry Rosewater Cupcakes

While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals. More

Bake the Book: Raspberry Double Crust Jar Pies

Pies might just bake up even better in a glass Mason jar than they do in a pan. Case in point: this Raspberry Double Crust Jar Pie recipe from Handheld Pies. Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts. More

Preserved: Peach Melba Jam

Peach Melba is a classic dessert comprised of vanilla ice cream, fresh peaches, and raspberry sauce. It was first prepared in the late 19th century at the Savoy Hotel in London by the chef Auguste Escoffier, and it is named after the Australian singer Dame Nellie Melba. Today, Peach Melba is considered a quintessential summer dessert. To bid the season a fond farewell, I distilled its flavors into this easy, delicious jam. More

Bake the Book: Sweet Corn and Black Raspberry Ice Cream

This recipe, adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home, infuses her signature ice cream base with kernels and the milk of perfectly sweet summer corn. Into the corn-infused base go Britton Bauer's holy trinity of ice cream enhancers—cornstarch, corn syrup, and cream cheese—making sure that the ice cream stays smooth and creamy in the freezer. More

Preserved: Raspberry Cocoa Jam

Like adding a splash of balsamic vinegar, incorporating cocoa powder into this jam intensifies the flavor of the raspberries and provides depth and richness. Besides, what goes together better than berries and chocolate? This simple-yet-luxurious jam is practically begging to be slathered on fresh croissants, and it tastes pretty swell on a peanut butter sandwich, too. More

Preserved: Raspberry Honey

This raspberry honey tastes like summer in a jar. The uses for it are endless: drizzle it over cornbread at your next backyard barbecue, use it to sweeten iced tea or lemonade, spread it in your next peanut butter sandwich, or serve it alongside a platter of hard cheeses and dried figs. More

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