I waited as long as possible, but still no local erries. Usually we have strawberries now, but it has been such a cold, wet spring. I found some California raspberries at a good price so I brought home a couple of flats and started with jam.
When it comes to summer fruits, I like them preserved as simply as possible. No balsamic vinegar or herbs or chilies. Maybe I will add those things later, but in the jar I want it to be all about the fruit.
4 cups raspberries,
3 cups sugar
2 tablespoons lemon juice
Put it in a pot, boil until the gel stage, jar, process 10 minutes. Makes 6, 1/2 pints of heaven.
I made two batches and forgot to take a picture before I put them on the shelf.
But wait, there's more...
Every time I pick up The New Preserves I find myself lingering over the pages in the back. The pages that are all about fruit and spirits. I introduced one big pint of raspberries to a bottle of vodka.
They are getting along just fine. The berries will be strained out on Saturday and then the vodka will be introduced to a glass of lemonade. MMMM