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8.10.2005 ||> Blackberry "Fresh Jam"
In Russian, there are two types of jam, cooked and fresh. Cooked jam is a type of fruit preserves that has been cooked for a long time and usually consists of equal parts fruit and sugar. Some recipes might contain a bit of water, but not any I've heard of.
But my favorite jam is of the fresh variety. Usually involving raspberries, you crush the berries with equal parts sugar until it's liquidy. Then you let it sit either out in the open or in the refrigerator and stir it really well once or twice a day for a week. The acids in the fruit juice break down the sugar and the sugar thickens the liquid. It's still a bit runny (like most preserves that don't use pectin or gelatin) but it is very good. I use fresh jam for pancake syrup, for sandwiches and rolled into blini, or crepes.
I went to the farmer's market two weeks ago and bought a large batch of blackberries (more than a pint). I cleaned them, and using a whisk, mashed the sugar into them. I stirred it every day for a week and viola, this week I have had simply awesome peanut butter and jelly sandwiches.
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