Wednesday, June 10, 2009

Less Fuss, More Flavor 'Recipe': How To Make One Minute No-Cook Homemade Raspberry Jam


Breakfast Bliss

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.

13 comments:

  1. My kinda recipe! Hubba hubba.

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  2. That sounds absolutely fabulous. I must go find some raspberries. Thanks for the recipe!

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  3. Awesome! I've been thinking about making raspberry jam for a while now, now it'll take me 35 seconds! awesome :)

    Thanks
    Han

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  4. If it's still too watery, you can add a bit of tapioca pudding mix. I do have to heat it, but only in the microwave for a minute or two. Great on pancakes.

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  5. I've been cooking and canning raspberry jam for weeks now the hard way! This looks great. We were covered in them but now they are starting to fade as the blackberries come in here.

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  6. Happy to find your blog! I can't believe you live out on a farm in the middle of nowhere. I'm totally fascinated. And, yes, you guessed correctly. It's a secret fantasy of mine too!

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  7. So glad I came across your blog! That jam looks delicious and so simple I love it! Now I am even more inclined to relocate some of my father-in-law's raspberry bushes to my yard!

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  8. This would be my son's version of Heaven! I think I'd enjoy it, too!

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  9. I am so glad I came across our Blog while running a google search for freezing zucchini. I will definetly try this jam when the raspberried here ripen. My mom always bought red raspberry jam and to this day it is the only one I like on my peanut butter sandwiches.

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  10. Oh my gosh! Will this work with other fruits too?

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  11. Hi Carole,
    I don't see why this 'recipe' wouldn't work with other fruits. I've done it with strawberries. All you need to do is make sure your fruit it really ripe. That ensures it's soft enough to smash into 'jam' - and very sweet!

    Good fruit is so sweet - and delicious! - on its own, I find myself constantly shaking my head in disbelief over jam recipes that call for more sugar than fruit. I saw a recipe for strawberry jam the other day that used four cups of sugar for every two cups of fruit! Just reading it made my teeth ache.

    I realize people rely on sugar to get the jam to set and achieve a certain consistency, but I highly recommend trying this smoosh and eat method - especially if you're craving homemade jam in a hurry! :)

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  12. A few questions: 1) How does this compare to traditional jam texture-wise? 2) I think the sugar in traditional jam functions partly as a preservative, right? (Correct me if I'm wrong.) So how long does this stuff last?

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  13. Megumi,
    It has sort of a rustic texture, depending on how smooth you make it. I usually just eat it right away, but it should keep in the refrigerator for at least a couple of days. You could always add a small amount of sugar and/or a squeeze of lemon juice to help preserve it.

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