Too hot to cook? Mississippi Mud coffee roaster Christopher Ruess gave us this simple recipe for no-cook raspberry jam. Though Ruess doesn’t have plans to switch professions, we think he’d find a place for himself as purveyor of sweet pantry perks easily enough.
Sugared Raspberries Courtesy of Mississippi Mud’s Christopher Ruess
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock
Makes 2 cups
2 cups (about 1 pound) fresh, unblemished raspberries
2 cups granulated sugar
• Carefully pick over and clean the berries. Put them in a large bowl and sprinkle with sugar.
• Using forks or a potato masher, mash the berries until they are completely liquefied.
• Transfer the berries to clean jars and refrigerate at least 2 days before using. Sugared raspberries will keep up to 1 year in the refrigerator.
– Ligaya Figueras
This article appears in Jul 1-31, 2009.