One of my favorite aspects of summer is fresh produce. I love making fresh salsa, cucumber salad, and homemade pickles. Iowa sweet corn is the best there is! Right now black raspberries are in season.
I've had a small patch of black raspberries in my back yard for almost as long as I can remember. You won't find black raspberries in stores, because they have a very short shelf life. But I've made a small tradition of taking my kids to the back yard to pick black raspberries with me, and then my grandkids. In the early years, the patch was small and only produced a few berries, so we'd just go out and eat them straight off the vine. Since then, I learned how to tend the canes and the patch has grown noticeably.
A couple of years back, I discovered a wild stash growing in a woody area close to my house, and everything changed. I suddenly found myself with enough berries to do more than eat a small handful every couple of days. I decided to try my hand at making jam. I actually started out making a simple sauce to pour over ice cream, using only the berries and just enough honey to lightly sweeten the reduction. The pivot to jam was a natural progression; I just had to mildly tweak my recipe.
The process was as much about learning as anything else. For starters, I was not interested in a jam that contained as much sugar as fruit. But I also learned that a certain amount of pectin, sugar, and lemon juice are all necessary for the jam to gel. I made three small batches of jam last year, sharing the product with family and close friends, actively soliciting feedback, and refining accordingly. My final recipe uses about 1/3 of the sugar of recipes I found online, and I believe it's far superior because it focuses on the flavor of the berry instead of maximizing the sweet.
This year's harvest has been the best so far. I've harvested over a gallon and a half of berries, which will yield about 30 quarter pint jars of homemade black raspberry jam, and the season is not quite finished. Oh, quick side note, I also found a patch of wild blackberries this year. I hope to not only harvest them, but also I hope to propagate and transplant a few canes to my back yard.
This is definitely a labor of love. The short shelf life of a black raspberry means that I need to forage at least every other day. Daily foraging is better. Mosquitoes are out in force, especially in the wild patch in the woods. It's hot, and the wooded area blocks the breeze. The raspberry bushes in the woods are mixed in with nettles. Between the nettles and the thorns on the canes, I have to wear jeans. And it's getting hot! There have been many times where I've been out foraging in 90+ degree weather with Iowa humidity stacked on top of it.
And the labor doesn't end with the foraging. I have to freeze the berries so they don't rot. The foraging window is about a month. So I have to keep the freezer clear for that time. Then there's actually making the jam. I have to do it in small batches, making only six or so jars in a batch, and each batch takes about an hour to an hour and a half to make. This doesn't include the cost of the sugar, pectin, and jars.
The funniest part is that, while I love raspberries, I don't eat that much jam. I might eat 3 or 4 jars over the course of a year, but the overwhelming majority is given away. To me, this is a hobby. I love the idea of being able to harvest wild edible food, and I enjoy preserving fresh, local produce for use during the cold winter months. My favorite part though, is sharing my culinary talent with friends and family.
I know several people who can food, but compared to the population at large, even in rural Iowa, I possess a relatively rare skill. When I give someone a jar of my black raspberry preserves, I share that I forage the berries myself, that I can the jam myself, and that it's my own personal recipe. I say point blank that what I'm sharing is a labor of love. It's universally well received and highly appreciated.
