I'm so glad you found me! I'm a San Francisco photographer, and this blog charts my journey in the ever-evolving world of photography. One of the things I love about photography is that it's a journey, not a destination. I'm constantly learning and meeting wonderful people. Please peruse the blog to your heart's content, then check out my website and feel free to contact me! (I love hearing from you.)

“Which of my photographs is my favorite? The one I’m going to take tomorrow." – Imogen Cunningham

“A portrait is not made in the camera but on either side of it.” – Edward Steichen

Toothsome Thursday

I was at the Farmer's Market last Wednesday when I happened upon some organic raspberries going for a very decent price. Twelve boxes for only $20! In October! I'll admit I took advantage of the opportunity.

This is not 12 boxes. This is only 6. I had already rinsed six when I realized it might be nice to take a picture. 

The only thing about raspberries is that they go bad if you look at them sideways. I knew there was no hope of eating them all before they went downhill. Fortunately with my tiny amount of canning experience I was pretty sure it would be easy to make some delicious jam out of them with little to no trouble.

So I set some aside for snacking, rinsed the rest and threw them into a pan on low heat.

Then I crushed them with my trusty wooden spoon, raised the heat to medium and waited for it to come to a boil.

And after a while the raspberries looked something more like this.

Then I cooked them over medium-low heat for about an hour, maybe more, stirring frequently. This is a great time to fold laundry or watch mindless television. I think I read a book on my iPhone in between stirrings. Yes, you need to be near the kitchen, but you don't need to be over the stove every minute.

I waited until the raspberries thickened up and there was almost no liquid left, then I added some sugar to taste. I'm not sure how much, maybe 2 cups? Maybe a little more. They were pretty tart to begin with. And what I ended up with wasn't extremely sweet, but just sweet enough.

Then I canned the jam in a hot water canner. (Boil the jars for at least ten minutes fully submerged in a large pot, then allow them to rest on a towel for about 24 hours. Don't forget to check the seals.)

And I ended up with five cups of gorgeous, delicious raspberry jam that's so flavorful you only need the tiniest bit on a piece of toast to enter nirvana. Yum! I decided not to attempt to remove the seeds because I think they might add some healthy fiber to the jam, and yes, I was feeling a bit lazy. Also, I really don't mind seeds. But if you want to remove the seeds, my guess is that a food mill could probably help you out with that.

I like making things. What can I say? The joy of creation and seeing tangible proof of my efforts is addictive. Jam making, cooking, photography. They're not so different. What do you like to create?

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