My friend Gael Greene asked me to share my recipe for raspberry-horseradish jam. She loves the raspberries fresh from my garden on her morning cereal in the summer. Now it’s time for the late harvest raspberries and this is one of the few jams Gael will consent to indulge in. I found the original recipe for this jam in a 1920s-era cookbook. My version is quick and easy.
I suggest serving this jam with goat cheese and crackers. Or center a small round of brie on a sheet of phyllo dough, pour half a jar of this jam on it and fold closed. Bake it and serve warm in delightfully messy wedges.
Yield: 8 cups
4 cups crushed red raspberries
6 1/2 cups sugar
1 pouch liquid pectin
2 tablespoons ground horseradish at room temperature
Stir together berries, horseradish and sugar in a large sauce pot.
Bring to rapid boil that cannot be stirred down, stirring to prevent scorching.
Stir in pectin.
Return to boil and cook for 1 minute, stirring constantly.
Remove from heat.
Allow to rest for 10 minutes.
Skim foam if you wish.
Pour jam into 8 half-pint jars, leaving 1/4-inch headspace.
Emplace prepared lids and close rings fingertip-tight.
Process in a boiling water bath for 10 minutes.
Remove and allow to cool.
Jam takes at least 12 hours to set-up.