We’ve been eating this jam for a couple of weeks now. Super simple and gleaned from, you could probably guess it, Kim Boyce’s Good to the Grain. I know, I know, I should probably expand my cookbook repertoire, but it’s a damn good cookbook, the photography is gorgeous, and, as far as baking goes, the book suit my needs and inspirations. Her recipes are hearty and rustic, with just enough sweet. But not too much. Besides, I just love Kim. Sweet, kind and generous, she’s now a mom to three. And yeah, she really knows her shit :)
I thought I’d toss in a few more pictures from our California visit. My friend Heather is going to kill me for putting this photo of her up here, but she just doesn’t realize how beautiful she is.
So Simple Raspberry Jam
Inspired by Kim Boyce’s Strawberry Jam recipe in Good to the Grain
I suggest using a fairly large pot when warming this jam on your stove. Adam walked in to the kitchen as I was cooking and started giggling at my mess. Raspberry splattered everywhere.
This jam, by the way, is excellent on a slab of cultured butter on toast.
What you’ll need~
3 lbs raspberries, washed
1/2-3/4 cup sugar (Kim calls for 1 cup, but use your judgment. My berries were plenty sweet on their own)
A candy thermometer
Set up an ice bath on your counter by filling a large bowl with ice and a cup of water. Place a small bowl next to the larger one.
Measure 1/2 cup of water and your sugar into your large pot and let sit for a minute or so to let the mixture combine.
Bring the sugar to a gentle boil over medium high heat, do not stir, until it is bubbling across the surface. About 5 minutes.
You want your bubbles to be bubbling gently and evenly and to be around the size of quarters. If it starts to color, swirl the pan and add your fruit. You don’t want your syrup to caramelize.
Add your berries and stir constantly with a wooden spoon over medium heat for 15 –20 minutes until it becomes jammy in consistency.
Towards the end of cooking, place your candy thermometer in the pot until it reads 210 degrees F.
Remove from heat and pour the jam into your smaller bowl. Be sure to use a spatula to scrape out every bit of it.
Place the small bowl in the larger bowl with the ice bath and give it a couple of stirs to allow the heat to escape.
Place a sheet of plastic over the surface of the jam so it is touching to prevent a skin for forming.
Once your jam is completely cooled, pop it in your fridge overnight. In the morning, spoon your jam into funky jars and enjoy (and share!). The jam should keep for 2-3 weeks in the fridge.