Gathering Berries for the Winter:

Raspberry-Horseradish Jam

By Stacy Dermont

I suggest serving this jam with goat cheese and crackers. Or center a small round of brie on a sheet of phyllo dough, pour half a jar of this jam on it and close. Bake it and serve warm in delightfully messy wedges. 

Raspberry-Horseradish Jam

Yield: 8 cups

4 cups crushed red raspberries

6 1/2 cups sugar

1 pouch liquid pectin

2 tablespoons ground horseradish at room temperature

Stir together berries, horseradish and sugar in a large saucepot.

Bring to rapid boil that cannot be stirred down, stirring to prevent scorching.

Stir in pectin.

Return to boil and cook for 1 minute, stirring constantly.

Remove from heat.

Allow to rest for 10 minutes.

Skim foam if you wish.

Pour jam into 8 half-pint jars, leaving 1/4 inch headspace.

Emplace prepared lids and close rings fingertip-tight.

Process in a boiling water bath for 10 minutes.

Remove and allow to cool.

Jam takes at least 12 hours to set-up.