A few days ago – it was, fortunately, not the usual blisteringly hot – as I was doing my daily shopping at Zingone’s, my neighborhood Italian market (see April 2009), Uncle Nick offered organic raspberries that were past their prime for a bargain price. “You can do something with them” said he. I took 6 boxes and went home shaking my head at my inability to say “no” to a bargain. I already had some raspberry purée in the freezer and didn’t think that I had enough to warrant a preserving afternoon.
When I got home, I realized that the berries really were past their prime with fuzzy bits of mold beginning so immediate action was called for. I gave them a quick rinse and tossed them in a pan with a bit of sugar, a tiny pour of pomegranate juice, and a squeeze of lemon. I put the pot on the stove to make jam while I prepared dinner. By the time I was clearing the table, I had 4 half pints of absolutely delicious raspberry jam. Refrigerated a couple for our use and gave the other 2 to neighbors. It was a bargain as I think each jar cost under $2-; far less than an equal amount of commercially-prepared organic raspberry jam. And, I really didn’t have to do much other than stir from time to time.