Raspberries with pear
The harvest is early this year – tomatoes are ripe and so are the raspberries. 3 hours later, I should have put on more sunscreen and packed more water, but man that hard cranberry cooler tasted good – thank you Shirley.
I came home with two baskets of raspberries, pears, three varieties of tomatoes and beets – mostly beet tops though because just after we picked them, someone came down the lane way and ran them over. My luck!
For the first batch of jam, I took 3 cups diced pears and 1 apple cooked for about 10 min in a splash of Malvoire rosemary wine syrup. Then I added 4 cups of raspberries and 1 cup of sugar. I brought it to a boil and cooked for 25 minutes. It thickened right up! 8 cups of fruit, 4 cup yield. It was delicious! but then, I don’t like sweet jam.
