marilynpeight
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 Raspberry sauce (Hembear mush)
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
Wild Black raspberries and a few 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!
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.
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.
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.”
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!
- Buttermilk, (or other) pancakes.
- Waffles
- Mini cheesecakes
- Ice cream
- Chocolate cake
- Plain yogurt and granola.
- Baked oatmeal (or instant).
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 at thismom.cooks (Marilyn Peight) with your creation of this or any recipe from This mom cooks.
