Summer and Fall Raspberry

The Art of the Pot: Summer and Fall Raspberries

A masterpiece of patience and purity

If you've ever tried cooking raspberries, you know they are as fussy as they are exquisite. For this double-season batch, we went back to the source: the time-honoured methods of Europe's great master jam makers.

The master's craft

Here, we don't rush the fruit. Making raspberry jam without added pectin is a real technical challenge. The secret? Natural pectin develops at low temperature, with the right share of slightly less ripe fruit and, above all, without smothering it in sugar.

It takes a gentle hand and time. Rush it, and you're left with raspberry "broth". Treat it with respect, and you get a silky, vibrant texture. It's your humble master jam maker's favourite jam. At Tigidou!, we don't joke around with raspberries!

Why two harvests?

• Summer raspberry: Brings brightness, tang and juice.
• Fall raspberry: Brings roundness and deeper, more complex flavour.

Amazingly versatile

Of course, it's unbeatable on peanut butter toast, but it fits everywhere:

• Breakfast: To naturally sweeten your smoothie or yogurt.
• Bold cooking: Fans add it to a poke bowl, a gourmet grilled cheese or even a touch on sushi for a sweet and tangy contrast.
• Baking: The perfect filling for homemade shortbread cookies.