I only ever buy them in season at the farmers’ market I mm season, and they can be quite good. I’d love to make jam but that’d br $$$.
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Yes; I jumped the gun. Late May is our usual season, but it’s been a weird spring, and this farm stand is usually local, so I took a chance. Oh well. They were not terrible roasted.
Oh no, it’s something we do faithfully every year, along with the garlic braids, canned tomatoes, pickled beans and beets, along with other stuff. Since I make so much, I sometimes think the pictures are boring, because they look the same, year to year. Will be more diligent about posting this upcoming season. Hope you have a good gardening and fruit season too. BTW, love the looks of your cowboy candy & im sure it packs a good punch!
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I was just joking about to the fact that there was a response to your initial @Lambchop 2019 post (same you, right?)
I love hearing from you but feel free to ignore! You do you!
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Years ago, when she grew garlic, my mother used to make garlic braids, too.
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… usually still make pretty good jam!
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Yes, same me! The new name was a work around.
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This is my experience too. I bought some California apricots last year, (don’t know which variety), and they weren’t very flavorful probably due to transport time. The local-ish Washington ones were much better, but both made excellent jams. Apricots are so fragile, and don’t hold well, but I so love them.
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Kumquats in Spiced Syrup with cloves, cinnamon and star anise.
In addition to the above, the syrup is cooked with a vanilla bean and subsequently brandy is added.
A two week refrigerated stay is required before using.
I haven’t made these in a long time but had it marked “delicious”, house also smells delicious.
Cooking Light magazine December 2004
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Oooh wow! 
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Any reason not to do this with blackberries or raspberries? I realize I mostly mean extended maceration more than the re-cooking. Will blackberries and raspberries retain any texture?
I do this method with those berries.
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Thank you! I know someone here schooled me! I finished the raspberry using this recipe. Didn’t sieve.
Pushed the sweetened blackberry through the milk, but procrastinating on the cook. :
Both are destined for oatmeal jam bars of course!
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Was supposed to say pushed through the mill…
Here it is cooked, and with a smidge (too much) of pectin added when I got worried about cooking it longer changing the flavor.
Really enjoying it!
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I wanted to add that I have rarely been interested in blackberries or any berry other than strawberry, so I don’t know how it compares for price or taste, but for $10..00 for each batch of berries, I’d make these again.
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How much did you get for $10?
Best blackberries I’ve ever had came from farmers market, sweet, not at all sour! Made a wonderful pie, mixed with blueberries.
There’s a link to a picture of what I got late April. Three little cardboard trays $9.99 IIRC, which made two small jars. It seemed expensive at the time, especially for this particular farm stand, but I suspect they were not local, and local prices will be better.
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Better price than SF Farmers Markets
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Well that’s something! Do you know where they are from?
