Our homemade award-winning Wild Raspberry Jam (pic below) will appear on the Bed and Breakfast table in the morning, along with a German flat bread called flumkuchen, on which our guests may enjoy the jam. In the taller jar are thimbleberries, picked last season, with their bright color suspended in dried form. In this region, the elusive thimbleberry grows only in the northern Black Hills under particular conditions, and they ripen only one or two at a time in the berry cluster, very inconvenient for pickers from the central Black Hills.
On account of this lapse of thoughtfulness on the part of the thimbleberry, we are not able to collect enough of them for a standard batch of jam ... but possibly enough for a few quarter-pints of seedless jam, hoarded for the delectable destiny of being a rare ingredient in the ganache of homemade dark chocolate truffles. Raspberries and thimbleberries, both, have multitudinous seeds. Truffles don't like seeds. Therefore, the seeds are strained out and discarded before the jam is made, so they will have no chance to jump into the ganache. :)
Wild Raspberry Jam - with seeds
Through the soft snow of spring the wild crocus peeks . . .
Summer, in the sunset of wild raspberries, we reap . . .
The crisp fall leaves tell of neighbors in the forest deep . . .
And winter quiets the thoughts of everything that breathes.
Copyright © 2007-09 - Linda L. Brown
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