Amish Fresh Raspberry Sauce

This Raspberry Sauce, or “Hembear mush” as we called it in Pennsylvania Dutch, is a sweet and vibrant wild black raspberry sauce that we would make after harvesting buckets full of wild black raspberries in the thick forests of the Northeast. Although my family has left the Old order Amish community it is still a favorite past time of mine to gather wild black raspberries and make this delicious sauce from the berry juice to use as a fruit syrup for pancakes and waffles, topping for ice cream, cakes and so much more! *See below the recipe for more ways to use this sauce.

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Amish fresh raspberry sauce

Amish Raspberry sauce (Hembear mush)

marilynpeight
This creamy raspberry sauce is delicious on pancakes, chocolate cake, oatmeal and much more!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Drip time: 8 hours
Course Dessert
Cuisine Amish
Servings 2.5 cups of sauce.

Ingredients
  

  • 2 1/2 cups Raspberry juice *see note
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 3-3 1/2 Tablespoons clear jell

Instructions
 

  • Wash the raspberries well in cold water. Transfer the berries to a 5-6 quart stock pot and fill the pot with water until the berries are almost covered in water (see photo below for reference). Bring the raspberries and water to a boil, then reduce the heat to medium and allow the berry mixture to boil lightly/simmer for ten minutes.
  • Cover a separate pot or large bowl with a cheesecloth (see alternatives below) and pour the cooked berries and juice slowly over top. Allow the berries to drip through the cheesecloth for 8 hours or overnight, then gently squeeze the cheese cloth to capture any remaining juice from the berries. Discard the pulp.
  • Measure 2 1/2 cups of juice into a saucepan and add the sugar. In a separate dish, create a slurry by whisking 3 tablespoons of clear jell and 3 tablespoons of water together and set aside for now. Bring the Raspberry juice and sugar to a boil while stirring to dissolve the sugar. Once the mixture is boiling add the clear jell slurry and continue to cook and stir for another minute or two until the sauce has thickened. If the sauce has not thickened to your preference you can bring it back to a boil and add more "slurry" from the remaining 1/2 tablespoon (or more) of clear jell and equal parts water.
  • Allow to cool, then serve warm or keep refrigerated in an airtight container for 5-7 days.

Notes

To get 2 1/2 cups of raspberry juice you will need 6-7 cups whole, black or red raspberries. 
Additional notes and step by step photos below. 
Keyword Amish, Raspberry sauce, Raspberry compote
Tried this recipe?Let us know how it was!

Step 1: Wash the raspberries well in cold water. Transfer the berries to a 5-6 quart stock pot and fill the pot with water until the berries are almost covered in water (see photo below for reference). Bring the raspberries and water to a boil, then reduce the heat to medium and allow the berry mixture to boil lightly/simmer for ten minutes.

How much water should I add to the raspberries in the pot?

My Mother-in-law gave me a great tip to only fill the pot with water to where you can see the liquid but it is not completely covering the berries. This results in a rich juice that isn’t too watery and is full of that delicious fruity flavor of the Raspberries.

Wild Black raspberries and white raspberries: These wild black raspberries can be found in thorny thickets along roadsides or the edge of the forest in the Northeast. Note* You are responsible to ensure the berries you gather are safe to eat!

Thanks to my husband for being diligent in gathering these berries for me this year!

Step 2: Cover a separate pot or large bowl with a cheesecloth (see alternatives below) and pour the cooked berries and juice slowly over top. Allow the berries to drip through the cheesecloth for 8 hours or overnight, then gently squeeze the cheese cloth to capture any remaining juice from the berries. Discard the pulp.

Why are the raspberries lighter in color after the dripping process?

The Black Raspberries tend to lose some of their color after cooking but don’t worry, that beautiful color will appear in the sauce. Red raspberries can also be used to make this sauce, but the amount of juice they give may differ slightly from the wild raspberries.

Can you really just use an old pillow case as a cheesecloth?

Yes, That is literally a wide strip of fabric from an old pillow case for my cheese cloth, but don’t worry it was clean! If you don’t have a cheese cloth on hand you can cut up a thin (and clean) piece of linen to use instead. I doubt all the Amish Ladies did this, but my mother would often use a clean cloth handkerchief for a cheese cloth for her wild raspberry sauce. The Amish are very resourceful and find unique ways to live off the land and use what they have on hand because transportation is not as easy for many of the old order Amish as it is for us “Englishers.”

Step 3: Measure 2 1/2 cups of juice into a saucepan and add the sugar. In a separate dish, create a slurry by whisking 3 tablespoons of clear jell and 3 tablespoons of water together and set aside for now. Bring the Raspberry juice and sugar to a boil while stirring to dissolve the sugar. Once the mixture is boiling add the clear jell slurry and continue to cook and stir for another minute or two until the sauce has thickened. If the sauce has not thickened to your preference you can bring it back to a boil and add more “slurry” from the remaining 1/2 tablespoon (or more) of clear jell and equal parts water. Allow to cool, then serve and enjoy!

This creamy and flavorful raspberry sauce is delicious on so many things! Below is a list of ideas for using this homemade Raspberry sauce. My favorite is using it instead of syrup on pancakes and waffles!

Let me know your favorite way to use this sauce in the comments below!

I love to see your creations as well! Follow and tag me on Instagram to show off your own creation of this recipe. Thank you for your support!

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