Like the peaches, the raspberries have their bodies, too, bodies that, when ripe, willingly slide into my palm as I coax them from their branches. I've been doing a lot of standing in among those berries, lately, letting the scheming branches slide down my legs as I wade into the middle of the strip lining my dad's driveway. I don't seem to care about the scratches as I have my eyes on a thick, round berry or a whole cluster of them, taunting me to come closer. It's kind of a meditative time, really, only I always have a bit of a problem afterwards, if you want to call it that. Tupperwares full of berries!
from www.epicurious.com (2001)
by Eleanor Topp and Margaret Howard
1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
Recipe 2. Easy Honey Doughnuts with Cinnamon-Sugar and Raspberry Jam
It's best to fry these doughnuts while your eaters sit at the kitchen table waiting. As they come out of the hot oil and get sugared, your eaters can fight over who is in line for each subsequent doughnut. This recipe is from Martha Stewart, but I have changed the oil type (I just use canola). To view the original recipe for "Cinnamon Honey Doughnuts with Raspberry Jam," click here. You can also make the dough and refrigerate or freeze it before allowing it to rise. To use, thaw and allow to rise before proceeding with frying instructions.