Jam Session by Joyce Goldstein

Author:Joyce Goldstein
Language: eng
Format: epub, azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-06-26T04:00:00+00:00

BLACK RASPBERRY JAM

When I was growing up on the East Coast, black raspberries were abundant. Black raspberry jam was one of my favorites, and ice cream made with the berries was highly sought after. Sadly, black raspberries are rarely available in my local markets. I have been able to special-order them a few times, and my family is still dreaming of the black raspberry jam and ice cream I made with them. I had to ration each jar. Since it is a struggle to find these berries, when I do I always buy a couple of flats. The berry puree that you do not use for jam can be frozen and used to make ice cream.

The technique for preparing this jam is a bit different from that used in making raspberry or blackberry jam. Black raspberries are small, dry, and have lots of tiny seeds. They do not respond well to overnight maceration and need heat and a bit of water to give off their juice. I cook them briefly in a bit of water, mash them with a potato masher, and put them through a food mill for a smooth and relatively seedless jam. If you do not want lots of purple drops of berry juice all over the kitchen and you, wear a dark apron when you work and lay out some baking sheets to protect your counters.

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