Black raspberry freezer jam


If you want as much deliciousness with as little effort as possible, freezer jam is the jam for you. I wasn’t even going to post about it, because I made in 15 minutes before a doctor’s appointment and didn’t bother to take pictures. But it was so good.

There’s no canning needed. You don’t even cook the fruit at all. You mash the berries in a measuring cup, and boil the pectin and sugar in a separate pot. Because you cook the pectin and not the fruit, the flavor is incredibly fresh, more like eating freshly picked berries than any other jam. It does need to be stored in the freezer, though.DSCN0930

I used Sure-Jell low- or no-sugar-needed pectin. If you use a different kind of pectin, make sure to get one that works for freezer jam. Then just follow the manufacturer’s instructions for raspberry freezer jam, scaling the recipe down to 2 cups of berries (or whatever amount you have).

Looking for more freezer jam? Serious Eats has some tasty-looking freezer jam recipes for slightly larger batches (about 5 cups).

Black or Red Raspberry Freezer Jam

Yields one 16-oz jar


2 cups black or red raspberries
3/4 cup sugar
12 grams (about 3 1/2 teaspoons) Sure-Jell low-or-no-sugar-needed pectin
1/4 cup water


1. Using the back of a large spoon, mash the berries in a 2-cup liquid measuring cup.

2. Stir together 3/4 cup sugar and 12 grams pectin in a pot (dry). Add 1/4 cup water, then bring to a boil and boil for 1 minute, stirring constantly.

3. Immediately stir the pectin mixture into the berries.

4. Pour into a clean freezing-friendly container (leave a bit of space at the top, because it will expand in the freezer). Let the jam sit at room temperature until it sets, refrigerate for 24 hours, and then freeze. If not frozen, it will keep in the refrigerator for a couple of weeks.


Peach Raspberry Crisp

We made this crisp twice in the last week. I almost never cook the same thing twice in one week, for reasons that are unclear to me, so this is saying something. It’s quite amazing with fresh local peaches.

I used the Apple Krisp recipe in the original Moosewood Cookbook, but I changed almost everything at least some. For some reason I have this problem where all the crisp recipes in my cookbooks call for pan sizes that I don’t own (either a rectangular 8-by-something pan or, in this case, a “large, oblong pan”). And yes, crisps are flexible, but the topping is my favorite part and I’m never sure how much will make a good thick layer for whatever size pan I actually have. So now I have actually written things down! Hooray. If you also lack these size pans (or even if you don’t): enjoy.

This is how much was left after the potluck we took it to

Peach raspberry crisp

Makes one 9×13 pan


6 large fresh peaches
1 cup raspberries, fresh or frozen
1/2 cup brown sugar
zest of 1 lemon
1/4 cup flour


1 1/2 sticks of butter
3/4 cup brown sugar
3 cups rolled oats
1 cup flour
1/4 tsp plus a pinch of kosher salt


1. Preheat the oven to 375 degrees.

2. To peel the peaches, bring a large pot of water to boil. Fill a large bowl with cold water. Slip the peaches into the boiling water for 30-60 seconds, then transfer to the cold water. When cool, cut an “X” into the pointy end of the peach and slip the skin off.

3. Pit the peaches and cut into slices. In a 9×13 pan (supposedly this should be buttered, but I forgot and it was fine), mix them with the other filling ingredients.

4. Melt the butter. Stir the sugar into the melted butter. Add oats, flour, and salt and mix thoroughly. Using your hands, sprinkle/crumble the topping over the fruit in the pan.

5. Bake 40 minutes, uncovered, at 375 degrees. Cover with foil if it browns before the cooking time is up.