Charming author and cook Kevin West takes the gem-like produce he finds at farmers' markets and turns them into wondrous preserves. He calls it "saving the season." We call it delicious.
This particular jam combines two of our favorite summertime ingredients: raspberries and rosé.
Since the recipe is so simple, West suggests using the best quality raspberries you can find (pick out any bruised ones). And if you're surprised by the addition of wine, don't be: A little rosé adds a bit of acid without being overpowering.
Once it's made, spread the fragrant jam on grilled toasts, then top them with a layer of lardo. Or spoon a little bit atop a short stack of ricotta pancakes.
Even if you eat it in January, summer is served.
To learn more, read our story "Berries Like Pink Wine, Too."
Raspberry Jam with RoséRecipe adapted from Kevin West, Saving the Season
Yield: 1½ pints
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
8 cups raspberries (around 2¼ pounds)
2 cups sugar
¼ cup dry rosé
1. In a large mixing bowl, combine all ingredients. Using your hands, crush the raspberries until completely broken down.
2. Transfer the raspberry mixture to 4-quart saucepan and bring it to a boil over high heat, stirring often with a wooden spoon. Reduce the heat to medium-high and continue to stir until the jam has thickened, about 12 minutes.
3. Transfer the jam to an airtight container and let it cool to room temperature. Store in the refrigerator and use within a month.
Note: To check if the jam has set, place a teaspoon of jam onto a chilled plate and place in the freezer for a few minutes. Using your finger, push through the jam. If it wrinkles, it has set; if not, cook the jam for an additional minute or two.
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