Capturing August: The Simplest Raspberry Jam

Summer is so fleeting. Time goes faster as we get older. For me, it’s is the smell of just-shucked corn and the sound of whatever those insects are that hum all through the August days; desperate in their final attempts of expression before it’s too late.

It’s the way I feel when I head to Vidalias this time of year, and see the fruit and produce that was grown just around the corner and picked this morning. I want to capture it before it’s gone and I’m back to coaxing tenderness and sweetness out of tubers and alliums with low heat as the snow falls.

Right now, the fruits and vegetables are at their most sweet and tender. And, like August itself, you don’t have to do much except try to catch it before it’s gone.

Quick Raspberry Jam

Take a handful of raspberries (or really any ripe fruit) and put them in a small heavy-bottomed sauce pan.

Add a little bit (1/4 cup) of water and some (1/4 cup) good honey. Cook over medium heat – stirring every now and then to make sure the mixture doesn’t stick to the bottom – for about 15-20 minutes.

It will thicken up as it cooks, and the raspberries will break down, but it won’t become super thick.

When you’re tired of cooking/stirring, take it off the heat and squeeze in a little (2 tsps) lemon juice and taste and adjust.

Put the sauce pan inside a metal bowl filled with ice and water and stir to cool faster.

Spread it on some good toasted bread, and – if you have some corn butter kicking around (and you should) – put that on the bread first (or use a little bit of olive oil).

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