YIELD | SIX 4OUNCE JARS 2-DAY RECIPE Raspberry jam is my favorite jam of all With its perfect balance of sweetness and tartness it’s suitable to use in many desserts, as well as to spread on your morning brioche I particularly like it as a filling for Beignets There is something romantic and evocative about jam making, as basic and simple a procedure as it is Making it always brings back joyful memories I can remember working alongside my mother as a child every summer when she made jam As busy as she was running the front of my father’s bakery and raising her four children, she would always find the time to make confitures in the summer when the fruit was at its best From the time I was about nine years old she would send me out to get 30 to 40 pounds of the small yellow plums called mirabelles from the neighboring farm We kids would help remove the stems and pits, then my tiny mom would cook the fruit in a huge copper pot with sugar and a little bit of lemon juice As we watched her work she’d give us lots of advice about jam making One of her tips was to fill the jars with the hot jam, then top the surface with a round piece of cellophane and a splash of mirabelle eau de vie— ... with sugar and a little bit of lemon juice As we watched her work she’d give us lots of advice about jam making One of her tips was to fill the jars with the hot jam, then top the surface with a round piece of cellophane and a splash... As busy as she was running the front of my father’s bakery and raising her four children, she would always find the time to make confitures in the summer when the fruit was at its best From the time I was about nine years old... she would send me out to get 30 to 40 pounds of the small yellow plums called mirabelles from the neighboring farm We kids would help remove the stems and pits, then my tiny mom would cook the fruit in a huge copper pot