Pink of Perfection

Well, dang. I might have waited to long to tell you about this. Are the raspberries gone? I don’t even know because I haven’t been to the farmer’s market in weeks. Instead, I’ve been blissfully spreading this raspberry jam on my English muffins with peanut butter. The bright smear of red makes the morning instantly better. At least as long as breakfast lasts.

This is the same method as my beloved quick strawberry jam. This time, though, I decide to freeze half of the yield, hoping that in some dark days of winter, these dazzling fruits will have the same transformative effect.

Here’s hoping you all have a wonderful weekend! What late summer or early fall delights are in store?

Quick Raspberry Jam
from Everyday Food

You can obviously scale this down if you just want to preserve a little half-pint of raspberries. Try adding a spoonful of sugar to taste and just a squeeze of lemon.

1 pound raspberries
1/4 cup sugar
1 tablespoons fresh lemon juice

Mash raspberries lightly with a fork. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

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