1. Line a regular sized loaf pan with plastic wrap, rolling a few inches over all 4 sides. 2. In a saucepan over medium heat, combine ¼ c. of the sugar, water, and raspberries. Stir often until all of ...

¾ lb. unsalted butter at room temperature 1 cup granulated sugar 1 tsp. pure vanilla extract 3½ cups all-purpose flour ¼ tsp. salt ¾ cup good raspberry preserves Confectioners’ sugar, for dusting 1.

Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy ...