1 Jul 2006

Fight Free Radicals with Raspberries

Raspberries, sweet and a little tart and oh so delicious! Having up to ten times more antioxidents than tomatoes and broccoli they are top of the polls for fighting free radicals.

They are an also an excellent source of manganese and Vit C with riboflavin (B2), niacin (B3), folate, magnesium, potassium, copper and dietary fiber. They are great thirst quenchers.

The leaves are used as a tea which relieves childrens stomach aches, is marvellous as a gargle for sore throats and to clean wounds.

Raspberries are highly perishable fruits, so only store undamaged fruit, unwashed in a container lined with a paper towel in the fridge for up to two days or they can be frozen for up to a year after gently washing, drying and placed in a countainer. Adding a bit of lemon juice to the raspberries will help to preserve their color.

They are often used in wine, vinegar, brandy and there is nothing nicer than homemade raspberry jam. Fresh raspberries are a wonderful addition to salads and desserts.

Easy Raspberry Jam
Recipe courtesy of

3 cups raspberries
3 cups sugar

Mash berries in a saucepan and stir in sugar. Bring to a boil and boil for 3 minutes. Remove from heat and beat with a wire whip or mixer for 6 minutes. Pour into jars and allow to cool. If not canning, keep stored in refrigerator.


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