This was a weekend of two daydreams — although the weekend was a wonderful dream in it’s own right.
Raspberries — wherever we’ve lived my mom has planted raspberries. (Man, it sounds nostalgic when you say it like that). My parents have a huge plot of raspberries where they are — which is constant need of weeding. It’s the only thing mom ever remembers to water. Every year, there are massive amounts of raspberries to be gathered. Mom and I would make raspberry jam together — even if we could only do so in the very brief vacations I came home. I would often go out and pick the raspberries in the cool of the morning, where the dew still clings to the part of the lawn not yet touched by late-rising sun. It’s impossible to pick raspberries without eating some, and they are always bountiful in flavor and soft on the tongue. It’s also impossible to pick them properly without getting your arms scratched up and berry-stains on the knees of your jeans… with sad berry corspes caught in your toes. But that’s another story. Once I’d worked my way down the line of raspberries and back, I’d usually have more than enough for a batch of jam. The amount I’d pick in a morning costs about $20 here, probably because raspberries are hard to pick and transport.
I’d bring them inside, and we’d rinse them. Then we’d start to squish them with the back of forks in glass pie plates. This is a tricky manuever, since the goal of a raspberry is to turn you red with a permanent stain. But unlike strawberries, it’s highly satisfying to squash raspberries with a fork. They go splat very easily.
4 cups crushed raspberries
7 cups sugar
1 teaspoon margarine (to keep a skin from forming)
1 packet CERTO pectin
The sugar/raspberry combination becomes liquid almost immediately. The margarine floats on the top of the mix for a long time, until the the mixture becomes hot. You have to stir for a long time — always longer than you think. And then things all come together at once. It hits a rolling boil and you dump in the Certo and stir like crazy for 60 seconds. Then you take off the heat. A brief fast moment to skim any skin that did happen and then I would pour into the jar (still hot from the dishwasher) with a big ladle, and then transfer the funnel to the next jar. Mom would wipe the jar lid with a hot dishcloth (attempting not to burn herself), and then pull a jar lid from the boiling water with two forks (attempting not to burn herself), put the lid on the jar and screw it tight with the threaded lid-holders (attempting not to burn herself), and then turn it upside down (attempting not to burn herself).
And then you’re done. You pour any that’s left over into a bowl for dad to have with his toast. You start to clean up from the carnage of fast-moving jam splatters. You sit at the kitchen table talking about something, or maybe getting bread started. And then you hear the first one… ^pop^. Jam makes a distinctive noise when it seals, cooling enough to contract and make the lid convex instead of concave. The pop is the sound of success — of jam that will sit in the cupboard and make peanut butter and jelly sandwiches and Jones camping cookies. I love the sound of jam sealing.
I would really like to make raspberry jam this summer. Raspberries cost more than gold, unfortunately, when purchased commercially. I planted raspberries, but they are still small, weak things — and probably will never thrive before I have to move. I called some u-pick places and there are very few summer raspberries — mostly they have an autumn pick here. But hopefully, come mid July, I will be able to live out this fantasy (with my husband ably standing in the place of my mother in the trying not to get burned department).