Raspberry jam and blueberry sorbet

Tonight I had pounds of raspberries and blueberries to dispatch - blueberries from the market, raspberries from my parents' yard. I decided to go with hot and cold - raspberry jam (which created much heat in my air-conditioned kitchen, sadly) and blueberry sorbet.

Raspberry jam

This is another one from my preserving cookbook, and it looked and smelled pretty amazing. First, you cook down the raspberries with water and lemon juice. When they start to break down a little bit, you add the sugar and boil until you reach the setting point. I am realizing at this point that you have to boil it at a pretty high rate in order to get the sugar to the setting point of about 220 degrees.

I had enough for two jars and a little extra for the fridge.

Yeah, this looks pretty amazing! I can't wait to spread this on some buttered toast.

Blueberry sorbet

This one came from my ice cream book, predictably enough. I had blueberries and had wanted to make blueberry jam, but I didn't have enough lemons, and I didn't feel like going to the store. This sorbet was pretty easy:

1. Make syrup with 2/3 cup sugar and 1/3 cup water; basically cook over low heat until the sugar is dissolved. Allow to cool.
2. Put 1 1/4 lb. blueberries in the blender with the syrup and juice of 1/2 lime. Blend until most berries are broken up.
3. Churn in ice cream maker for 20 min.

I had enough for a bowl for each of us, plus another two servings in the freezer.

It reminded me a bit of the smoothies I sometimes make, except the ice cream maker freezes the berries, too, so you have chunks of blueberries every now and then. It was very good! I think I would like to try the blueberry peach variety in the book, as well.

It was a berry good day, indeed!