Homemade Lemon Ricotta and Raspberry Preserve is truly a treat. Creamy lemon ricotta topped with freshly made raspberry preserve over a bagel, English muffin, or a piece of toast is a wonderful way to enjoy these toppings. The first time I made each of these spreads, I knew instantly I would make them again and again.
I’m one of those. You know, the people who spend days in the kitchen canning the summer harvest? I absolutely love spending the weekends turning fresh fruit into sweet jams of every flavor since the flavor and texture are better than store-bought jam and I know what ingredients are in it.
As a child, I watched my grandmother water bath can her fruits and vegetables all summer long. When I became an adult, I grabbed the baton of home preserving and ran with it. Honestly, nothing compares to homemade preserves. Unfortunately, the fruit-filled spreads also include
Adding jam with extra sugar on my morning toast isn’t something I like to do every morning, even with my own canned preserves. However, the beauty of my fresh-made raspberry preserves is the simplicity of ingredients and the ease of making it. U
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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- 1/4 cup freshly squeezed lemon juice
- 4 cups whole cows milk
- 2 cups cream
- 1/4 teaspoon flake salt
- 2 cups fresh raspberries
- 2 tablespoons chia seeds
- 3 tablespoons ornanic raw honey
- 2 tablespoons water
Ingredients
Lemon Ricotta
Raspberry Chia Preserve
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- Simmer the milk, cream, and lemon juice in a medium pan over medium heat. Stir every few minutes to prevent milk from sticking to the bottom of the pan.
- When the liquid reaches 190° F. remove the pan from the heat and allow the liquid to cool for 10 minutes or until the liquid has formed additional curds and whey.
- Using a colander lined with a milk bag or cheesecloth set over a bowl. Pour the contents of the pan into the colander and allow the whey to drain into the bowl for 10 minutes.
- Remove the cheesecloth from the colander and gently squeeze excess liquid from the cloth. Pour the whey into a glass jar if you plan to use it for other recipes, or discard the liquid.
- Place the cloth with the curds back into colander and sprinkle the salt over the curds, gently mixing it into the curds just enough to incorporate them together. Do not over mix or the cheese will become crumbly.
- Transfer the contents into a bowl and serve. Refrigerate for a firmer texture.
- Blend the raspberries, chia seeds, water, and honey in a food processor. Pulse or blend for 10 seconds or more depending on the consistency you prefer.
- Transfer the preserves to a container and refrigerate for an hour before serving.
Recipes by Lisa Soldo-Johnson for www.culinarybutterfly.com