Fruit for the future

July 16, 2007
Jars of raspberry-marionberry jam left outdoors to cool.

The pickup: Peaches at the downtown farmers’ market, plus several pounds of raspberries, blueberries, and marionberries at a local U-Pick farm.

The results: Rather than wait for the (quite firm) peaches to ripen fully, we blanched, peeled, sliced, and baked them in a lattice pie. The berries presented the opposite problem: on a hot day, all those fresh berries quickly started to turn into mush.

So, first, a cookie sheet of washed raspberries went into the freezer for a few hours; when frozen, the berries were flipped off and put into a freezer bag for future smoothies, baked treats, or to serve as fruity ice cubes in lemonade.

Next, some of the blueberries went into muffins; this provided breakfast and afternoon snack for a few days.

peach pie
Fresh peach pie.

Third, the big project: simmering the bulk of the raspberries, plus all of the (very ripe) marionberries, down into jam. Last year’s raspberry jam, from the exact same U-Pick farm, cooked down nicely into a soft gel without the aid of pectin. Not this year; even with pectin, the best we got was, essentially, a thick dessert sauce. But who’s gonna complain when there’s still half a summer of sauce-loving ice cream to get through?

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1. by anonymous on Aug 9, 2007 at 8:27 AM PDT

That pie looks delicious, especially with those fresh peaches! Thought you might also be interested in the Eat Well Guided Tour of America. The group Sustainable Table is taking a cross-country tour to find some of the best sustainable restaurants and farms, as well as the best pie in America. Link:

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