Raspberry Preserves Sous Vide Recipe

2 Cups Raspberries, Fresh 

 

3 Tablespoons Tapioca Flour/Starch 

 

1/2 Cup Sugar, Granulated 

 

1 Teaspoon Lemon Juice, Freshly Squeezed 

 

1 Teaspoon Lemon Zest, Fresh 

 

1 teaspoon vanilla extract, pure

Preheat the SV1 to 190°F/88°C

 

In a suitable sized VacMaster bag and using the VacMaster Bag Filler load the raspberries, tapioca, sugar, lemon juice, lemon zest, and vanilla.

 

Gently agitate the bag to distribute the ingredients being careful not to crush the berries too much.

 

Using a VacMaster chamber or suction machine vacuum pack the bag.

 

Gently place the bag inside the water bath of the SV1 and cook for 2 hours.

 

Remove the bag from the bath and carefully agitate the bag again to blend.

 

Place the bag in a ice bath and chill thoroughly, refrigerate until needed.