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I Don’t Think You’re Ready For This Jelly.

Jam and Baguette, with toasted Walnuts and Patches of Star fresh Chevre from Union Square Farmer's Market

Last night, after doing our butchering detail in class, Chef Remy gave us a quick lesson on pickling, and gave me this delicious recipe for Raspberry, Black Pepper, and Balsamic Jam. While raspberries are obviously not in season for us here in the Northeast, I just had to share this simple but outstanding jam. The balsamic plays up the tartness of the berries, and the black pepper adds a surprising bite. We sampled some with fresh baguette and chevre, which was absolutely amazing. The jam has so much flavor it really should be paired with a mild cheese, I’m also looking forward to experimenting with it with some dessert flavors (very dark chocolate?) We’re thinking of serving it with johnnycakes in our Southern-style buffet in a few weeks.

Cooking the jam...

Raspberry, Black Pepper & Balsamic Jam
(Makes about 2 quarts… easy to adjust for smaller batches)

2 500g bags frozen raspberries
1 pint fresh raspberries
1 kg (about 2.2 lbs) granulated sugar
2 T ground black pepper
3 oz (1/4 c) good Balsamic Vinegar

-If raspberries are frozen solid, heat these in a large sauce pot first.
-Add sugar while stirring.
-After all sugar has been mixed in, add the pepper and Balsamic Vinegar.
-Keep mixture at a low simmer until it begins to thicken (about 15 mins). Keep in mind that because no pectin is being used for this recipe it will be a loose jam. Add more sugar to thicken up the jam if it doesn’t reach a syrup-like consistency after 30 minutes over low heat.

-To make a smaller batch, the important ratio to remember is equal parts fruit and sugar, adjust the black pepper and balsamic to taste.

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