Raspberry Refrigerator Jam

Ingredients

• 3 lbs raspberry
• 3 lbs sugar

Instructions

1. Place raspberries in a large enough pot to fit the raspberries & sugar. Mash with potato masher completely breaking up the raspberries and letting all the juices to be released. Add the sugar in 1:1 ratio to raspberries, and stir until completely dissolved. Alternatively, you can use mixer with beater blades to do the same thing. Make sure all equipment is dry. Do not double dip, when trying to taste the jam. Use a different dry spoon if you want to taste it again.
2. If making freezer jam, you can make it more chunky and add only enough sugar to make it sweet to your taste. The pictures in the instructions show the chunkiness of freezer jam.
3. Fill containers with jam & store in the refrigerator or freezer, depending on how much sugar you added.

Pudding Jello Fruit Fluff

Ingredients

• 16 oz fat-free whipped topping, thawed
• 1 ounce fat-free sugar-free instant vanilla pudding mix
• 1/3 ounce sugar-free raspberry gelatin mix
• 20 ounce no sugar added pineapple
• 16 ounce no sugar added fruit cocktail
• 16 ounce no sugar added mandarin orange

Directions

1. Drain pineapple, fruit cocktail, and mandarin oranges.
2. Mix gelatin and pudding mixes into thawed whipped topping.
3. Gently fold drained fruit into whipped topping mixture.
4. Chill until ready to serve.

Limoncello and Prosecco Cooler with Raspberry Ice Cubes

Ingredients

• Fresh raspberries (approximately 5 per cocktail)
• A couple of sprigs of mint
• 4 oz cold sparkling wine or lemon flavored sparkling mineral water
• 2 oz Limoncello liqueur, cold (I keep mine in the freezer; it doesn't freeze because of the alcohol content)

Preparation

1. Put your glasses in the freezer if possible, or at least the fridge so that they are cold.
2. Put the raspberries on a plate; separated from each other and place in the freezer at least 15 minutes before serving time
3. Gently 'smush' a couple of small mint leaves and add to each glass along with 5-6 of the frozen raspberry ice cubes.
4. Add limoncello, then the sparkling wine or water.

Raspberry Crumb Bars

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup rolled oats (old fashioned)
• 1/2 cup packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup raspberry jam, seedless if preferred

Directions

Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened.
Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
Bake in preheated oven until golden brown, about 34 - 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.

Raspberry Fool

Ingredients

• 1 cup frozen raspberries, thawed
• 3/8 cup granulated sugar, divided
• 1½ cups heavy cream
• Fresh raspberries for garnish (optional)

Instructions

Place the thawed berries into a small bowl along with 1/8 cup of the sugar. Using the back of a large spoon, mash the berries against the side of the bowl until you have a purée and stir to mix well with the sugar. Set aside.
In the bowl of a stand mixer, pour in the heavy cream and remaining ¼ cup of sugar. Whip on high until stiff peaks form.
Fold the raspberry purée into the whipped cream in spoonfuls, stirring just until you see ribbons of raspberry throughout the whipped cream. (If you want, you can hold back stirring in some of the raspberry purée to get the ribbon effect you desire, and use any leftovers as a topping.)
Spoon into individual serving glasses and chill 1 hour before serving.