October 13, 2015 | Favorites
Gathering Berries for the Winter:
By Stacy Dermont
I suggest serving this jam with goat cheese and crackers. Or center a small round of brie on a sheet of phyllo dough, pour half a jar of this jam on it and close. Bake it and serve warm in delightfully messy wedges.
Yield: 8 cups
4 cups crushed red raspberries
6 1/2 cups sugar
1 pouch liquid pectin
2 tablespoons ground horseradish at room temperature
Stir together berries, horseradish and sugar in a large saucepot.
Bring to rapid boil that cannot be stirred down, stirring to prevent scorching.
Stir in pectin.
Return to boil and cook for 1 minute, stirring constantly.
Remove from heat.
Allow to rest for 10 minutes.
Skim foam if you wish.
Pour jam into 8 half-pint jars, leaving 1/4 inch headspace.
Emplace prepared lids and close rings fingertip-tight.
Process in a boiling water bath for 10 minutes.
Remove and allow to cool.
Jam takes at least 12 hours to set-up.