My raspberries are slowing down a bit so I have begun to get more thoughtful of how I plan to preserve them. While my first batch of jam ended up too watery, it made an absolutely wonderful raspberry sauce so I decided to repeat that. I discovered, though, that I had tossed the recipe since it had “failed” its intended goal. A bit of internet research later, I was busy simmering and, following my sister’s suggestion, filtered out the seeds. But I got to thinking. (Rousing chorus of “uh oh” now)
I started preparing my tried and true hot fudge sauce recipe from my Ben and Jerry’s Ice Cream recipe book. It takes almost 2 hours to prepare and is worth every second.
So then I had a finished batch of raspberry syrup and a finished batch of hot fudge sauce. Checking a few recipes for proportions, I set up 5 bowls for Graham to taste test: 1:1, 1:2, 1:3, 1:4 and 1:5 with raspberry being the increasing proponent.
When I laughed at him going back for a second taste, he assured me scientists take second measurements. 
1:4 won and I have now canned 8 half-pints.
And of course have a pint jar in the frig for immediate consumption. Have to be sure it’s tasty, you know. All part of the experiment!
Brownie sundae with homemade vanilla-blueberry-strawberry ice cream and chocolate raspberry sauce
goingplaceslivinglife 