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Pick your own - Raspberries

Raspberries (rubus idaeus)

When available to pick: June – September

Our summer fruiting raspberries are usually available for picking a week or two after our first crop of Strawberries ripens. Once established, our autumn crop provides fruit that can be picked well into September.

AVAILABILITY

Picking now

Varieties grown

In order to ensure a continuous supply of ripe fruit over the picking season we grow both summer and autumn ripening raspberries in different patches across the farm. On arrival, please check with our staff which field we are picking from, this is likely to have changed since your last visit.

Growing method

Unlike Strawberries which grow at ground level, Raspberries are a climbing vine fruit grown on parallel wires trained between wooden stakes. Our raspberries are all grown outdoors on the farm without the use polytunnels for a fuller flavour.

How to pick

  • You should only pick good sized red fruit.
  • Unripe, white or green fruit will not continue to ripen once picked. Picking unripe fruit wastes both our crop and your money!
  • To pick, grasp the fruit and pull it away from the stem. Ripe fruit will come away easily. If you feel resistance when pulling, the fruit isn’t ready to be picked.
  • Washing fruit accelerates is deterioration. We only recommend washing your fruit just before eating it.
Picking Raspberry.jpg

Raspberry facts

Raspberries are actually from the same botanical family as the rose and are believed to have originated mainly in eastern Asia.

Raspberries are really good for you. They contain more vitamin C than oranges and are also rich in antioxidants and fibre.

There are over 200 known varieties of raspberry and not all of them are red. Gold, purple, yellow and black raspberries also exist.

In Victorian England 'Raspberry tart' was rhyming slang for fart!

Easy peasy raspberry jam recipe.

If you're a jam making novice, Raspberry jam is a great place to start. It is one of the quickest and easiest jams to make. Once you get comfortable with the basics, it's fun to mess around with different flavours . Raspberry and vanilla is a good place to start and seedless raspberry jam makes an exceptional doughnut filling!

  • 1kg Raspberries
  • 1kg granulated or preserving sugar
  • 1tbsp fresh lemon juice
Raspberry jam crop.jpg

Method

  1. Rinse the raspberries in cold water then place in a preserving or large pan with the lemon juice and heat gently for 4-5 mins until the juices run and the fruit starts to soften.
  2. Add the sugar and stir over a gentle heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 10 mins.
  3. Remove from the pan and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam – if it wrinkles, it is ready. If the jam is still runny, boil for a further few minutes then test again.
  4. Cool for 10 mins then skim any scum from the top. Pour the hot jam into warm, sterilised jars. Label and enjoy.