I’ve been waiting and waiting for “the Utah Fruit Guys” to come to town, and Wednesday evening, there they were at the Farmer’s Market. I did my graduate work at UC Davis, and the University of Utah, both of which are located in the midst of serious orchard country — and it ruined me for grocery-store stone fruit. So I wait. Every year, I wait and wait for the Utah guys, or sometimes we really luck out and get a truckload up from Colorado’s western slope — but we wait for real fruit.
And then we make jam. I was out of raspberry jam so I was thrilled to find beautiful flats at the market on Wednesday. In general, I don’t really believe in buying fruit to make jam — for me, it’s always been about being creative, and using up the excess from my yard, but I make a runny raspberry jam that I particularly like, and I was out of it, and so I spent what seemed to me a small fortune on a flat of nice raspberries.
So here’s the the other thing about the fruit coming to town, raspberries don’t last. It was Wednesday, right in the middle of the week, and the job-I-haven’t-quite-stopped-working-at-yet has been really busy. So I washed and weighed the raspberries (after a gentle spin in the salad spinner), and put them in a container with about 1/3 the sugar I was planning to use for jam. I like a runny jam, one that can be used as a topping for ice cream, or as a filling for cake, so I use 3/4 of the weight of the fruit instead of a 1:1 ratio. I gently shook the sugar into the fruit, and left it to macerate overnight — it’s a trick I picked up from Marisa McClellan at Food in Jars. It bought me some time, since I didn’t want to refrigerate the fruit, which spoils the flavor, but raspberries will go moldy in a flat second so I didn’t want to leave them out overnight.
It wasn’t until late the following afternoon that I had a free minute to cook them up, and as it was my first batch of jam for the year, I had to give my Beautiful French Jam Pot a little scrub, as well as wash up a flat of brand-new half-pint wide-mouth jars. I threw the jars in the oven at 225 to sterilize, added the rest of the sugar to the berries, and set them over a low flame to start cooking down. A couple of podcasts later, the fruit had gone shiny and thick, and it was ready to jar up.
Here’s the thing about making stuff, when you’ve been doing it a while, it’s not such a big deal. You get better at it. I’m still amazed when I run into people who think it’s magic, this ordinary preservation of delicious ingredients in season. I put up 11 half-pints and one leftover pint (in the fridge) during an afternoon when I was also fielding emails, and handing off files, and it wasn’t a big deal. Except for the waiting part, the waiting for good fruit.
Ever since we lost our cherry trees two years ago, I’ve got one eye cocked for the End of Fruit. For years I took that grove of cherry trees down the block for granted, and even after the guys who owned the lot built a big building there, they told me of course I could still pick cherries, and that no, of COURSE they weren’t going to bulldoze that grove, their mother would kill them if they messed with her pie cherries. And then we had a killing frost — it went from 65F to -10F in less than 12 hours, and we didn’t know it until spring, but it killed every cherry tree in town. My beloved grove is gone, and I’m hoarding my last few jars of precious sour cherries. I know the East Coast lost their peach crop this year, and when it seemed our Fruit Guys were late, I started googling to see if there was any problem with the Colorado and Utah crops. Perhaps it’s the other reason I can, to preserve what we have, to shore up our stores against an uncertain future. At any rate, I’ve got enough raspberry jam for a year, and more peaches than I can eat fresh this week, so there will be more noodling around with fruit.