Recipe: Raspberry Preserves

1. Thaw the raspberries overnight before adding the fruit and any juices to a large rondeau. 

2. Add 11½ oz. of sugar, orange juice and zest to the rondeau with the thawed fruit. 

3. In a stainless steel bowl, whisk 3¾ oz. of sugar with the pectin until fully combined. 

4. Bring the raspberries to a boil, then reduce the heat to a gentle simmer until it reduces slightly (about 5 minutes), stirring occasionally with a high-heat spatula. 

5. Bring the mixture back to a boil and whisk in the sugar/pectin mixture whisking constantly (about 2 minutes). 

6. Remove the rondeau from the heat and pour into a hotel pan and place under refrigeration until fully cooled and congealed. 

7. Place in deli containers with lids and refrigerate until needed.