Jam, to be cooked, or not to be
California-ish is back and spring is here with a raw berry jam in your bowl
Hello there, lovely people diving into this week’s California-ish. I’m back with a big, awkwardly long bear hug. Honestly, it’s more for me than you, so no apologies there — I need it! I just want to mention that I intended to send this out earlier, but life threw some curveballs my way, delaying my writing joy for a bit. But hey, I’m back now, and I'm excited to tell you all about how I've unexpectedly stumbled into the realm of the raw food movement with raw jam, fresh jam uncooked jam — whatever you want to call it.
Discovering something as simple and delicious as this has been a delightful surprise for me. I’ve gotten a literal fresh perspective on a food that I usually consider very cooked: Jam. Which is simply fruit that’s simmered with a very solid amount of sugar until it turns into the thick and lovely fruit spread we all adore. But what if I skipped the cooking part? What if we just smashed juicy raspberries with a little bit of sugar to enhance their natural sweetness? Well, then you end up with raw jam.
Now, I can sense some of you might be thinking of hitting that unsubscribe button, but hold on! I promise a worm from Erewhon’s compost bin is not living in my brain. I’m actually a huge fan of traditional cooked jam, but raw jam offers a whole new experience. It tastes fresher, brighter and actually I think closer to the reality of what the fruit tastes like on its own. You could call this It's essence.
To compare raw jam to traditional cooked jam, it's like experiencing two different culinary journeys. Cooked jam feels like a cozy winter retreat at a luxurious inn in a pretty, but probably cold ass climate, where comfort and indulgence reign supreme. On the other hand, delving into raw jam is like embarking on a glamping adventure in the heart of rural Pennsylvania during the peak of summer. The landscape’s saturation levels are turnt, and every taste of the raw, unadulterated fruit essence feels like a burst of summer sunshine.
I didn’t wake up with the idea of raw jam, it actually all started with me simply not having regular cooked jam for granola bowls I was making for myself and some friends visiting from San Francisco. It was an unusually cold day in LA and I wanted to give them a “luxury inn” experience, but only had cute fresh strawberries. Nestled in their green basket next to a mortar and pestle, it seemed like fate was telling me what to do here. A little pounding, a sprinkle of sugar, a pinch of salt, and maybe a squeeze of lemon juice (I don’t remember if I threw that in) and there you have it — we had some raw strawberry jam to top our granola. My guests were tickled, and so was I, so here we are.
Some might argue what I did as simply macerating fruit, but I beg to differ. It’s not the same. Macerating usually involves more sugar, less fruit and longer time period. As it sits, the sugar pulls out the fruit's moisture and creates a syrup that you can add more flavorings too. It’s cool, but raw jam is a speedy and satisfying alternative with no bubbling sticky cauldron, no stirring and no patience required.
You’ll also find new little pleasures in raw jam. When making raw blueberry jam for example, you’ll find something about the process especially satisfying. Blueberries, with their tiny plump little balloon shapes, are very fun to burst. One by one is most fun, but you can also do several at times too. It’s also neat how the blunt force of the pestle breaks up the skins, making them turn from a foggy blue into a deep purple-y indigo blue. Raspberries and blackberries are the easiest to mash up, so slow down with them and really take in the satisfaction of crushing them in. Strawberries will probably require a little knife work at first, especially if they’re large, so the smashing and pounding into a jam-like texture is easy.
So, how do you even enjoy a raw berry jam? Well, quite literally like any other jam. Spread it generously on toast, spoon it over granola bowls, drizzle it on ice cream, etc.
Just remember, raw jam is best enjoyed immediately after making. Letting it sit for too long in the fridge can lead to… fermentation…separation of juice and berry, etc. etc. So, smash and indulge right away, alright?
Raw Berry Jam
Makes about ½ to ¾ cups each
This style of jam is like a recipe for living in the moment. Meant to be enjoyed for the overall meal that you are about to enjoy. So, make a smaller batch than below’s guide if you think you can't finish it all in one sitting.
¾ cup sliced or chunked strawberries
or
¾ cup ripe raspberries
or
¾ cup ripe blueberries
Granulated sugar, to taste
Salt, to taste
Lemon juice, to taste, optional
Add about ⅓ of the berries to the well of a mortar and pestle and start gently pounding them into a chunky paste. Repeat this two more times until you have a desired jam consistency because this jam can be as chunky or smooth as you prefer. (Don’t have a mortar and pestle? A bowl with a potato masher or even a pastry blender can work too).
Sprinkle some sugar, not a lot, maybe 1 or 2 tablespoons, season with salt, stir with a spoon and taste. If it needs more sweetness, add more sugar and stir again. If you want a touch brightness, add a light squeeze of lemon juice, if you’d like.
Serve immediately on toast, granola, ice cream or whatever you want, really.
Other stuff going on besides having my brain eaten by a worm:
Reading Less Than Zero by Brett Easton Ellis (so LA and I love/hate all the characters)
Watching all of Luca Guadagnino’s films (Watched Bones and All this week and it was WILD, but loved and ready to see more Taylor Russell)
Going to Better Half comedy show Wednesday's (If you like to laugh it’s free and in LA)
Planning a long stay in NYC this summer (where should I eat?)
Getting tattooo’d at Proud of You (I have three tattoos now)