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Black Raspberry Jam

What a treat when black raspberries are in season - far to delicate to be grown (and shipped) commercially so they can only be found in some farmers markets - as for me, I was lucky to have a friend share his bounty. This recipe creates a silky jam which can be used to flavor drinks or enjoyed on toast. - either way, the essence of summer.

Just a tablespoon of this jam mixed into a tall glass with ice and seltzer

makes for a refreshing summer drink.

Garnish with rosemary and lemon zest.

You certainly could add a bit of vodka or bourbon for cocktail hour.

2 cups black raspberries

3/4 cup sugar

juice and zest of a lemon

1. Combine the berries and sugar in a sauce pan and bring to a boil

2. Reduce to a simmer and stir continually for 5-7 minutes (wear an oven mitt to protect your hand)

3. Remove from the heat and let cool slightly

4. In small batches push the jam through a strainer to remove the seeds, pushing down on the solids

5. Cool in the refrigerator, it will firm up as it cools.

If black raspberries are not available to you, use the same amount of red raspberries or blackberries, or a combination of both.

Not a thick jam, not a simple syrup, yet perfect for both toast and drinks.

Taking out the seeds makes it silky smooth.

A simple breakfast in the garden


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