Our garden-wall loganberry harvest is a bit unimpressive this year, so I was really delighted that there are wild raspberries growing rather abundantly in our local(ish) woods. Abundant, but fiddly to pick, because they are fairly small and seem to hide away so successfully under leaves, but at least there are no thorns to contend with. I picked just over half a pound in the few minutes allowed me by the kids, who were scampering off into the distance..
Along with some loganberries I’d managed to find, I had about 1/2 kilo of fruit in total and decided to make a little jam. This might seem a bit mad with this quantity of fruit, but the raspberry jam recipe I use is so quick and easy, and the results so utterly delicious, that it’s definitely worth doing.
The recipe I use comes from a book of clippings collected together by my godmother, Kath, who died back in 1994. She left me all her books (she knew me well) & I turn to one or other of her collection very frequently – it’s a lovely reminder of her. The best books in the collection are the ones she put together herself from all sorts of sources – magazine cuttings, WI publications, newspaper columns & passed on by friends. It’s lovely to see her writing there, & it takes my breath away when every so often I come across my late mum’s handwriting on one of the pieces pasted in…
Here’s Auntie Kath’s recipe for raspberry jam – loganberries and blackberries work too (or any combination). Her clipping is annoted with ‘BBC – 1937 – Very Good’:
To each lb (500g) of fresh raspberries measure 1 1/4lb (625g) sugar. Warm sugar in a low oven (Gas 3, 160C) until it is very warm. Whilst the sugar is warming put the raspberries in a suitable pan over a gentle heat. Mash a little with a wooden spoon & when the juice runs add the sugar. Boil very fast for 3 minutes exactly. Pot as usual.
The set of this one varies a bit – sometimes it is quite runny – but I don’t let that bother me! It’s gorgeous on fresh bread, with pancakes, on toast, on our favourite buttermilk breakfast buns, in sponge cakes, spooned over Greek yogurt, licked from the spoon…