8 cups fresh raspberries, lightly pressed to measure (2 1/4 pounds)
2 cups sugar
3 tbsps SIMI Sonoma County Dry Rosé
5 rose geranium leaves (optional)
Nobody really needs a recommendation for what to do with raspberry jam, but here are two: spread it on toast with fresh ricotta (especially sheep’s milk ricotta if you can find it) or layer it with whipped cream to top a very simple but sophisticated gelée made with SIMI Sonoma County Dry Rosé. It’s like Jell-O for wine lovers.
Pick over the raspberries to remove any overripe fruit or debris. Place the fruit in a mixing bowl, and add the sugar and wine. Crush thoroughly with a potato masher or your own clean hand.
Turn the fruit-sugar mixture into the 4-quart enameled casserole and bring to a boil over high heat, stirring frequently. Reduce at a steady boil over medium-high heat, stirring frequently, for about 12-14 minutes. Turn off the heat and check the set by placing a teaspoon of hot jam on a chilled saucer and placing it in the freezer for one minute. If the chilled jam forms a light skin that wrinkles when you push your finger through it, you have a set. If not, cook for a minute longer and check again.
At the gel set, turn off the heat. Lightly "bruise" the rose geranium leaves, and press them into the hot jam. Stir the leaves through the jam for one minute, then pick them out and discard.
Ladle the hot jam into clean half-pint jars that have been warmed in a 225° oven for 15 minutes. Leave 1/4" headspace. Wipe the rim and seal. Allow the sealed jars to cool, then store the refrigerator and use within a month. If canning, process the jars in a boiling water bath for 10 minutes, or follow the jar manufacturer's instructions.
NOTE: As a variation, you can use blackberries instead of raspberries in the recipe above, also replacing the Rosé wine with SIMI Landslide Vineyard Cabernet Sauvignon.
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