After a week and a half in Berkeley and a quick trip to Anchorage for work, I finally feel like things are getting back to normal. Last weekend we bought a bunch of stuff at the Farmer’s Market, including a small basket of raspberries. I had planned to make some raspberry bars, but when I looked at them today, they seemed a bit soft for something like that. On Sunday we picked a half gallon of blueberries from the power line, so making preserves from the combination seemed like a good idea. Here’s the recipe I used:
- 1 small basket fresh raspberries (approximately 2 cups)
- Same weight of fresh blueberries (~2 cups)
- 1 apple, peeled, cored, and chopped small
- Juice from ½ lemon
- 1 T water
- 3 cups sugar
- Bring fruit and liquids to a boil.
- Boil 5 minutes to soften apples.
- Add sugar and mix.
- Purée in food processor.
- Return to boil.
- Boil 10–15 minutes until the pectin is ready (it gels on the back of a spoon as it cools)
- Pour or ladle into hot canning jars (2 pint jars for this quantity), boil in hot water bath for 10 minutes.
I’m not sure if the apple is necessary, but the recipe I was looking at included pectin and I didn’t have any. The Interwebs informed me that apples contain a lot of pectin, so I threw that in the pot as well. The food processor step was included because I wasn’t convinced the apples would get mushed up enough to disappear in the mix.