The Best Berries Meet the Wine of Summer
Master preserver Kevin West combines raspberries and rosé
Charming author and cook Kevin West takes the gem-like produce he finds at farmers' markets and turns them into wondrous preserves. He calls it "saving the season." We call it delicious.
This particular jam combines two of our favorite summertime ingredients: raspberries and rosé.
Since the recipe is so simple, West suggests using the best quality raspberries you can find (pick out any bruised ones). And if you're surprised by the addition of wine, don't be: A little rosé adds a bit of acid without being overpowering.
Once it's made, spread the fragrant jam on grilled toasts, then top them with a layer of lardo. Or spoon a little bit atop a short stack of ricotta pancakes.
Even if you eat it in January, summer is served.
To learn more, read our story "Berries Like Pink Wine, Too."
Raspberry Jam with Rosé
Yield: 1½ pints
Cook Time: 15 minutes
Total Time: 20 minutes
8 cups raspberries (around 2¼ pounds)
2 cups sugar
¼ cup dry rosé
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.