Who doesn’t love this time of year, when the getting is this good.
We went berry picking for the first time last week. We’re blessed to live within a mile of a raspberry farm. I’ve always wanted to go and this year, we finally did. The kids and I had a wonderful time. They were enthusiastic little helpers. And we came home with about 7 lbs. of berry goods.
As we talked with the owner, I asked how he liked to eat them best. Raspberry dumplings. Raspberry tarts. I took him up on his favorite method–over vanilla ice cream. My personal favorite was probably on my morning cereal.
Kevin kept asking though, if I was actually going to make something with them or just keep them for pure noshing. I did make a raspberry rhubarb pie based on this recipe from Martha Stewart. It was so! good.
I also made some blackberry jam which has been a treat. Here is the recipe. It uses 2 ingredients and no Certo. I added a little lemon juice because the berries were pretty mellow.
4 cups mashed berries
4 cups granulated sugar
- Use a very large pot.
- When the jam reaches a full rolling boil it will double in volume.
- Heat mashed berries until they reach a full rolling boil.
- Boil 2 minutes.
- Add sugar.
- Stir well.
- Bring to a boil, stirring constantly, boil for 2 minutes.
- Remove from heat.
- Beat with rotary beater for 4 minutes
- Pour in sterilized jars and seal.