Tag Archives | raspberry

June Mastery Challenge: Foraged Berry Jam

Regular Food in Jars contributor Alex Jones is back to share the tale of a tiny batch of jam made from fruit grown right in her West Philly neighborhood. I do love a good forage! – Marisa

When it comes to gardening and foraging, I do my best to hit enough planting milestones in early spring so that I’m not missing out on a particularly delicious spring or summer crop. And I keep an eye on ripening berries and fruits in my neighborhood so I can forage goodies to enjoy and preserve, too.

This spring was a little different. It was my first working as a freelancer, and any hope that I’d have extra time and flexibility to spend on these pursuits quickly vanished — I felt busier and less in touch with what was growing around me than I had been when I was employed full time.

For example, I missed planting peas this year. On the other hand, I got in two good harvests of elderflower during a particularly busy May, a first for me. And yet, I just missed the height of my West Philly neighborhood’s flush of juneberries, mulberries, and sour cherries, which hit a little earlier than usual this month.

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Honey Sweetened Raspberry Preserves

glowing berries

When I was in Portland a few weeks back, I spent a morning at the Beaverton Farmers Market with Kate Payne. We did side-by-side demos, signed books, and greeted all the nice folks who stopped by to see what we were doing with carrots (her) and strawberries (me).

By the time we finished, the market was starting to close down for the day. Kate dashed off to buy some Hood strawberries for her next demo, while I went off in search of one of the half flats of raspberries I’d seen walking by our table.

raspberry pulp

After just a little bit of wandering, I found the raspberries I was looking for. They’d been out in the heat for hours so were starting to look a tiny bit soft. The woman working the stand, pulled six of the best looking pints that she could find for me and fitted them snugly into the cardboard half flat. Then, she took two more pints and scattered them over top. She gave me a wink and said, “End of the day special.”

finished jam

I ate at least a pint on the drive home (all of 25 minutes) and my parents helped polish off a second pint within the afternoon. The rest were destined for preserving. My mom and I gently tumbled each pint out onto a dinner plate and sorted through, separating out any berries that seemed to have started to go truly bad from the ones that could go into the cooking pot (we also pulled a few of the fresher looking ones to save for breakfast the next day).

processing jam

We collected the berries in a roomy 4-cup measuring cup, occasionally mashing the fruit down with a fork in order to make room for more. When we were finished, we’d filled the measuring cup to the brim and still had a scant pint that were sturdy enough to last the night in the fridge.

finished raspberry jam

I combined the berries with two cups of local honey and a goodly amount of lemon zest and juice in my mom’s widest pan and brought it all to an active boil. Stirring regularly, it took about half an hour to cook down and thicken (had I had some Pomona’s Pectin on hand, I may have spiked it with a bit to encourage a thicker set in less time).

When it was done, I had three half pints and one full pint of lovely, bright, honey sweetened raspberry preserves (I’m not calling it jam, because it ended up with a fairly soft set and I want to establish the correct expectations). Hooray for Oregon berries!

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