Jammin’ ~
I’ll get to the business of making jam in a sec…but
first, meet my Southern California blogging friend,
Mindy Laven of Mindy Laven Interiors!
We met for lunch the other day, at
The Pink Door in
Seattle’s Pike Place Market.
(The door really IS pink!)
Loved meeting her and exchanging
blogging ideas & inspiration!!
Speaking of the market…
It’s still berry season at your local
market…before summer ends, I hope
you make up a batch or two of
my super simple, fresh jam. I couldn’t resist these
raspberries, in gorgeous shades of gold…
and red!
Fresh jam, couldn’t
be simpler to make. Two quarts of berries to
a half-cup or so…of flavored sugar and
that’s my little twist.
For the golden raspberries, I went with vanilla bean sugar
(I make my own, using my left over vanilla beans & superfine sugar)
and for the luscious red, red raspberries, I used lavender sugar.
(Pick up a tin of organic culinary lavender at your
local market. Add a tablespoon per
2 cups of sugar…let it hang out for a bit and strain before using.)
Add a little lemon zest and juice to the berries if you like…
and let it all bubble away on the
stove top for 20 to 30 minutes,
stirring often. Pour it off into a jar
and refrigerate for up to one week.
The golden raspberry & vanilla
jam is wonderful on
toasted brioche or spooned onto
warm brie cheese.
This raspberry-lavender jam will
be drizzled warm,
onto my homemade vanilla ice cream.
Hope you get jammin’!
oh love your blog!!
What a cute photo of you and Mindy! And, The Pink Door? You MUST take me there! As far as the jam – it’s simply LOVE LOVE LOVE!!
xoxox Janice
I can almost taste those golden and red raspberries from your yummy photos. Monica, I think I might have said this before, but you need a cooking blog…..or even host a foodie show :)
xoxo
Loi
Loi, you are so sweet to say that! Thank you, truly. And in my heart of hearts, nothing would thrill me more, than to host a ‘foodie/entertaining’ show! xxo Monica
Janice, Please get here already so that we can go!! xxo M