Heidi’s Raspberry Farm is open for visiting pickers here in Albuquerque, and the raspberry brambles are dripping with fruit. (Heidi’s is a frequent Scovie Award entrant and winner; in 2007 the company won five awards!)
Heidi’s all-organic jams are outstanding, especially the Raspberry Red Chile Jam and the Raspberry Red Chile Ginger Jam. But because it’s a family tradition, I like to make jam at home, too.
So after an hour or so of stooping over the rows and digging around for the best berries, I had about five pints picked. A few hours later I had a couple of burns, a filthy kitchen and eight jars of raspberry…soup. Dammit! It didn’t gel. I must not have cooked it long enough. Some kind of cooking expert I am!
Maybe I’ll try to cook it down again, or maybe I’ll just go out and buy some of Heidi’s jam. It’s way better than mine anyway…
For those of you with raspberry bushes nearby, here are a few suggestions for your bounty. How about rasberry barbecue sauce? Or hey, since it’s also peach season, what about grilled peach halves with chipotle raspberry puree?
Got more ideas? Put them in the comments!