Raspberries
‘Autumn Bliss’ raspberries are one of my favourite fruits. This late-cropping variety is richer and sweeter and makes incredible jam, especially when picked at the end of a hot day, after the berries have been soaking up warm rays for hours. I also love ‘Fallgold’, a yellow-fruited autumn variety that also reigns in sweetness over summer raspberries.
Ways to enjoy
Jam is a great way to harness the gorgeous flavours and hues of autumn raspberries – especially honey-fermented jam. The thinned, fruity honey makes a wonderful syrup for pancakes, desserts, cocktails and salad dressings, and can be used as a cordial. I also make raspberry vinegar by putting ripe berries in a jar with a spoonful of honey, then covering with apple cider vinegar. Infuse for one to two weeks, then strain the berries out and use as a pickle in salads (delicious with roasted beetroot and smoked venison). Decant the raspberry-hued vinegar into a bottle to use in salad dressings or as a ‘shrub’ – serving it with sparkling water over ice with fresh herbs like lemon verbena.