1. Find yourself some very ripe organic raspberries.
2. Pick out the best specimens and set them aside so you can whip up a batch of Really Raspberry (and Really Easy) Cream Cheese Pastry Tartlets.
3. To make one serving of jam, place the raspberries on a plate and mash them with a fork. For a larger batch, put the raspberries into a bowl and mash them with a potato masher.
4. Sprinkle in a smidge of sugar if your berries are a little tart.
5. Slather your raspberry jam on a toasted and buttered slice of Farmhouse White, a warm and flaky biscuit, a buttery homemade scone, or a peanut butter sandwich made with Honey Wheat Bran Bread.
6. Shake your head in disbelief at all the jam and preserves recipes you've seen that called for 1 cup of sugar (or more!) for every 1 cup of fruit as you savor each ridiculously delicious bite.
7. Lick the jam off your lips and set off to find more raspberries.
8. Put some of your next batch in the freezer to be devoured next winter during a snowstorm.
© Copyright 2009 FarmgirlFare.com, the fruit-filled foodie farm blog where it doesn't look like we're going to get any homegrown raspberries this year—the brambles never quite recovered from the summer Cary spent in the kitchen garden—but all the rain we've had lately (including two more inches during a thunderstorm yesterday that also sent down 1½-inch chunks of hail!) means there just might be a bumper crop of wild black raspberries ripening along the edge of the hayfield. Yum.