My daily perambulation around the garden this morning confirmed that the first raspberries are in. Not that any made it into the house – I’m far too greedy for that. But soon, there will be plenty for freezing and processing. And speaking of processing, if you don’t have a little Victorio food mill, seen here at right, you should. My dad gave me this amazing little machine almost a decade ago, and I couldn’t do without it. I use it for almost anything that requires making juice or sauce: from jellies, to jams to tomato or apple sauce. You simply insert the roughly chopped & softened fruit, and it miraculously spits out the seeds and skins from one end, and the juice from another! You can buy it from Amazon by clicking HERE for less than $50, which is the best price I’ve seen online.
And in case no Victorio is at hand, here’s a recipe that doesn’t need it. This quick berry marmalade is one of the delights of early summer. This is not a thick jam but more like a sweet, berry flavored sauce. Try it with cookies, pound cake, toast, pancakes,waffles, and muffins.
RECIPE: Quick Berry Marmalade
1 cup raspberries
1 cup strawberries, stemmed and cut in half
(half) cup black or blueberries
About 1/4 cup sugar
Grated zest and juice of a half lime or lemon
Chop the strawberries and half the berries and mix with the sugar and lime in a saucepan. Heat over low and cook, stirring occasionally, until berries lose their juice, about 5 minutes. Increase the heat, add the whole berries, and cook 8 minutes. Taste for sweetness. Let cool. Can make 2 days ahead of time.