Photos: Wild raspberries near the swings at Indianola Park, Worthington
Wild Raspberries, Rubus idaeus (also known as hindberry or raspbis) is a wild relative of brambles in the Rosaceae (rose) family. They tend to grow wild on the verges of wood or scrubland and often represent escapes from domestic garden, though truly wild raspberries are native to Britain. They have lobed leaves that are very similar to blackberries in shape (though raspberry leaves are larger and paler) and the stems bear parallel rows of very small sharp spines.
Unlike blackberries whose stems ramble parallel to the ground wild raspberry stems tend to be more upright and erect, though the plant does propagate via runners, just like blackberries. The fruit are red and distinctive, and are actually a cluster of simple fruit. Wild raspberry fruit are smaller and slightly more sour than their domestic equivalents. As well as the fruit, the leaves of raspberries can also be collected and dried to make a tea. Traditionally wild raspberries have been collected to make liqueurs and to flavour vinegars and brandies, but in terms of their cooking properties wild raspberries can be substituted in any recipe where you would use domestic raspberries or blackberries.
Raspberry Recipes
Wild Raspberry Quick Jam
Rinse the berries
Mash the berries with as much sugar as you have berries- Bring to boil over medium heat and stir vigorously after 2 to 3 minutes
Optional: To reduce foaming, you can add a pat of butter
Let it boil for around 8 more minutes
Check to see if the jam is congealing: Dip a frozen spoon into the pot and check to see if it looks and feels like gel.
If it does, then remove from heat and ladle into sterilized glass mason jars. If it doesn’t, wait a little longer.
Raspberry Crumb Breakfast Bars
For the crust and crumb: 1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
Worthington​
Ohio