By Chris Hardman
OUR RASPBERRY FARMERS report that the raspberry season is in full swing. To my family that means one thing: raspberry jam. We all love to eat freshly-made, warm jam spread on graham crackers. For my favorite raspberry jam recipe, I turn to the experts at Ball and use their Mixed Berry Jam water bath canning recipe. If you are not into canning, Ball has a freezer jam recipe as well.
Although you can find local raspberries at farmers’ markets, I usually pick-my-own. A trip to a U-Pick is a nice family outing or an opportunity for food editor Pam Aughe and I to get out of the office and explore. Last year I found yellow raspberries at Erwin Orchards. I can only imagine how beautiful that jam will be.
If you have any U-Pick raspberry farms to add to our list, please let us know.