Kate's Queen City Notes

Blundering through Cincinnati, laughing all the way

Black Raspberries: My Wounds Are Not From Branding Cats

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Asynchronous communication and instant gratification makes nature’s ridged timing feel foreign. Strawberries gleam on the grocery store shelves at all times of the year. So, when black raspberries come in season the scramble to pick them in those precious few days is jarring. Maybe it’s that I grew up picking fruits and tending my grandmother’s garden, that I find this limitation reassuring. No matter what technology throws at us, black raspberries are only in season for moments.

Dale Stokes Berry Farm was just as lovely as I remembered it. The raspberry bushes were just as cruel as I remembered them. They give up their fruit but only after their thorns draw blood.

Two of us picked 13 pounds of berries in 2 hours. This was sufficient to make 2 batches of jelly, 3 quarts of pie filling, one pie with about 4 cups of berries left over to freeze.

One batch of jelly was made according to the instructions on the Sure-jell packaging. I went off the map with the second batch. Last year we tried out a sugar-free black raspberry chipotle lime jam. I wanted to repeat this, but I found that the link to the recipe is now broken (see last year’s blog here).

I purchased some sugar-free Sure-jell pectin. And while I followed the instructions in terms of how much prepared juice I used and cooking instructions, I made everything else up as I went. I used the juice and zest from about 2-3 limes, 6 dashes of cheyenne pepper, and one cup of orange blossom honey. Bear in mind that I was mostly tossing things in and adjusting by taste.

My concerns about the jelly setting up enough were valid. That quantity of honey is significantly less than what the Sure-jell package recommends. Like the dependencies between Elvis and The Colonel, pectin working with sugar is not to be underestimated in terms of jams and jellies setting. While the jelly is a bit runny, it won’t make your PBJ a total mess. Imma call this good enough. The coolest thing about drawing down the sugar in the recipe is the herbal notes in this jam shine through.

I prepped the pie filling in the same way discussed in last year’s blog. Only, I was completely prepared for the Clear-jel to behave very poorly. It didn’t disappoint. I settled on a process of moving the pot on and off the burner while violently stirring. This was after my efforts to find the right burner temperature were thwarted numerous times.

Later in the day we enjoyed the pie, while watching the World Cup at an English Pub. Somehow this seemed appropriate. It was wonderful. But I wouldn’t have expected to turn out any other way. Because black raspberries. 20150704-20150704-DSC_4889 20150704-20150704-DSC_4890 20150704-20150704-DSC_4882 20150704-20150704-DSC_4892 20150704-20150704-DSC_4893 20150704-20150704-DSC_4895

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