I don't know why but I love cooking black raspberries. I will buy these beautiful berries at the market, maybe eat a few fresh, and then the rest of them go to a pot with sugar and then get cooked. I don't even measure how much sugar I put in. Just enough sugar to cover the berries in the pot. I like my jam slightly syrupy with not too much sweetness.
I am not a huge jam person, so a small quarter pint of jam lasts for a while kept in a refrigerator. I love eating a toast with a smear of home-made black raspberry jam though. The jam makes excellent cookie filling. You can put a spoonful on top of your vanilla ice cream and instantaneously transform it to black raspberry ice cream.
One saturday morning we had a bit of beaten egg left (after making Dan's fabulous French toast), so I made crepes following this recipe, and then topped with the black raspberry jam. Yum. Maybe I need to make more black raspberry jam. This time I will do canning so that I can enjoy the flavor in the middle of winter.
Yeon
