Hello everyone! Look who is standing!
So - I know it's been a long time...and who knows if anyone is still checking this - but I do have plans for a comeback of Nourish Us and much more. Stay tuned.
Tonight, I'm bringing to you my favorite homemade jam - a skillet raspberry jam. It is posted in celebration of summer and my friend Erin's beautiful raspberry bushes. The recipe originated in a beautiful issue of Gourmet from August 2004. Every time I think about this recipe - my mouth instantaneously waters. I am hoping this helps to bring forth this season's raspberries in Colorado...I've been waiting for them very patiently.
A couple notes: I have found that this jam does really nicely with raspberries or blackberries. It isn't a serious canning jam. I just put the jam in a nice air-tight jar in my fridge...I have found it can stay good for up to a month- if it lasts that long. It is very tasty as a spread on toast, topping on dessert...or on a spoon.
Skillet Raspberry Jam (try also Blackberry, Strawberry or Schnazzberry)
makes about 1 1/2 cups
1 lb raspberries (4 cups)
3/4 cup sugar
2 tablespoons powdered fruit pectin (not the liquid or low-sugar pectin)
1 tablespoon fresh lemon juice
->Mash raspberries with a fork in a large bowl
->Stir together the berries, sugar, pectin and lemon juice in a 12-in nonstick skillet. Boil the mixture and stir occassionally, until slightly thickened - about 7 minutes
->Transfer jam to a large shallow bowl and chill. Cover the surface with wax paper. Let it rest until it is softly set - about 30 minutes. (Note: Jam will set further if it is chilled longer).
->Transfer jam to a jar...and try not to eat it with a spoon out of the jar. :)
1 lb raspberries (4 cups)
3/4 cup sugar
2 tablespoons powdered fruit pectin (not the liquid or low-sugar pectin)
1 tablespoon fresh lemon juice
->Mash raspberries with a fork in a large bowl
->Stir together the berries, sugar, pectin and lemon juice in a 12-in nonstick skillet. Boil the mixture and stir occassionally, until slightly thickened - about 7 minutes
->Transfer jam to a large shallow bowl and chill. Cover the surface with wax paper. Let it rest until it is softly set - about 30 minutes. (Note: Jam will set further if it is chilled longer).
->Transfer jam to a jar...and try not to eat it with a spoon out of the jar. :)
Oh yummy! This makes me wish it were summer here right now. The late winter fruit situation in NZ right now is pretty dire, with the apples getting a bit floury, the mandarins all but finished and the grocers full of imported fruit that might look pretty, but tastes like I feel after a long haul flight.
ReplyDelete