|Cooking in the pot.|
I had a bag of frozen raspberries that I had been planning on boiling until they were pulp, but then I came across the crock pot method. This is obviously not something that you can do quickly, but if you're planning ahead then it works really well.
|Strain out the seeds.|
Since raspberries have a lot of seeds, I took them out of the pot after they had been cooking for a while and strained as much out as I could by using a sieve. I was afraid that there wouldn't be anything left other than the juice after I did that, but there was still pulp in it.
After mashing or straining the fruit, return it to the crock pot and heat it on low again, but stir it every 20 minutes at least. It will get thicker, and when it's the consistency of a jam it's ready. Remove it from the pot and refrigerate.
This isn't a sweetened recipe, so it's not going to be good to eat straight out of the pot. Use it to flavor meringue buttercreams, cake batters or other baked goods. If you want to do a sweetened version add some sugar or other sweetener to taste after it's reduced to the thickness that you want.
This really does reduce the fruit A LOT. From one bag of frozen raspberries (I think it was about 10 oz) I got about 3 Tbsp of fruit reduction. With a very, very concentrated flavor!