I am writing this article in the glory of summer and cannot get my head around fall fruit yet. I’m existential that way. So I thought about raspberries and how they are mostly available all year round. They are ruinously expensive in the winter but you don’t need much for this recipe. Also, there is generally a late crop come September. So today’s jam is raspberry. Three ways no less.
1 lb of raspberries (they should be very firm)
2 cups of sugar
2 tbsp of lemon juice.
You don’t need to wash the raspberries, just pick through them for
leaves. The godmother of jam, Christine Ferber, says that if you wash them, you take some of the flavour off. Also, the cooking temperature is sufficient to make it safe.
Place the lemon juice and raspberries in a pan and turn on the heat.
Stir and when the raspberries begin to give off their juice, add the sugar
pouring it in slowly. Stir continually until all the sugar is dissolved. Let
the mixture boil over medium heat until you see sheeting on the spoon when you hold it up. You will also see jell around the individual seeds. If you aren’t sure, take the jam off the heat, place a teaspoon full on a small glass plate, and put in the freezer for 3 minutes. The jam will crinkle up when pushed with your finger. When done, pour into your clean jar that has been in a 250o oven for 10 minutes. Let cool and then refrigerate.
Take about ¼ to ½ of a Habanero pepper and blend with a small amount of jam half way through the cooking process. All peppers are not equal so you can adjust the heat up from there if that is your preference.
Add 2 tbsp of Champagne or other sparkling wine at the end of the
cooking process right before you are ready to take the jam off the heat. Stir.
Now just sit back and listen to the raves. If you are generous enough to
share that is.
JamGoddess August 2011