Raspberry cognac jam
Makes six to eight 1-cup/240-ml jars of jam
- 4½ cups/555 g ripe fresh raspberries
- 6¼ cups/1.4 kg sugar
- Juice of 1 large lemon
- 3 cups plus 2 tbsp/750 ml Cognac or another brandy
Put six to eight 1-cup/240-ml jam jars in a pot of boiling water to sterilize them. (You can also run them through the dishwasher.) Let cool.
Place the raspberries in a large pot. Mix in the sugar and let sit for 2 to 3 hours, until the berries begin giving off their juice. Add the lemon juice and bring to a boil, stirring. Lower the heat and simmer, stirring constantly, for about 10 minutes, until thickened to a more jamlike consistency. Remove from the heat and let cool.
Do this one more time—bring the jam to a boil and simmer, stirring constantly, for 10 minutes, or until the jam is the consistency you desire.
Remove from the heat. Slowly pour in the Cognac, mixing constantly.
While still hot, pour the jam into the sterilized jars, wipe the rims, and seal tightly. Place the jars in a pot, fill the pot so the water covers the jar by at least 2 in/5 cm, and bring to a boil. Let the water boil for 10 minutes.
Remove the jars from the pot, cool, and store.
Excerpted from A Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.