Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
It’s berry season, and I don’t care where you live, you’ve gotta get your hands on some fresh ones. ESPECIALLY if you’re in the Pacific Northwest. It’s practically your civic duty. We are lucky enough to live next to neighbors with a big pack of berry bushes and a willingness to share. And there are more berries than either of us can handle! Which is why today I picked a pint in the morning, and then I made this:
Did you know that raspberry jam has only two ingredients? Many jams need you to add pectin or lemon juice to aid in jelling, but these ones do not. And when you need to add pectin, you need to add a little more sugar. So what do you get here? Super, super intense raspberriness.
Here’s what you need:
Yep, that’s it! Now, the sugar will basically dissolve in the cooked berries, so what I did was take two (pretty full) cups of berries and two cups of sugar, and they made an even pint of jam.
Start by cooking the berries on high in a saucepan. Use a heat-proof spatula or a potato masher to smash them as they cook and get soft.
Bring the cooked berries to a rolling boil and allow to boil for a full minute. Then, slowly add the sugar as you stir.
Bring the mixture back up to a boil and continue to boil for about ten minutes. Eventually the berries will start to gel, and that is what you are looking for: STARTING to gel. Use a cool metal spoon to test it by dipping it into the mixture, then turning over so the back of the spoon faces up. At first, the jam will drip off quickly. But as it cooks, it will thicken slowly. When it starts to slowwwwly drip off in bigger drops/ clumps, you are ready to take it off the heat.
Allow it to cool almost completely before moving to a container such as a mason jar. As the jam cools, it will thicken to more of what you think of as a jam-like consistency.
Please note: this is NOT how you can jam – this jam needs to be kept in the fridge and consumed in the next few weeks. You can can (haha!) this recipe, but you need to follow proper canning protocol such as sterilizing your cans, lids and rings, and then processing the canned jam in a boiling water bath. If you decide to can it, for safety reasons please refer to a more detailed set of directions than in this paragraph!