Raspberry Jam

I just want to write this entry so I can share pictures of how beautiful raspberry jam is when you make it yourself. Or, is beauty just in the eye of the beholder?
We tried out a local u-pick farm called Blueberry Hills in Mason, WA. Raspberry picking started last Thursday and we went on the following Sunday so the bushes were pretty picked over. We picked for a while and then went inside for milkshakes and root beer floats. So, it was a nice family experience. If I was to do some serious picking, though, I would have to go first thing in the morning when the berry patch first opens.

I did end up with enough raspberries for jam, though.  I was a bit of a miser and did not let anyone eat any more than one raspberry each. We had also picked blueberries and strawberries so it wasn't too much of a hardship. After rinsing the fruit and letting it dry a little on a kitchen towel I mashed it and then measured it. I needed 5 cups of mashed fruit and ended up with exactly that.  Weird.

All about the fruit

For me, it's all about the fruit.
I've kept my eye out for pie cherries for a while now. I live in fruit country and there's farmer's markets and roadside stands everywhere but I haven't come across any real pie cherries until a few days ago. We followed some signs on 3rd street in East Wenatchee near Costco and arrived at a little 2 acre cherry orchard. We bought Bings (my favorite) and Raniers (my husband's favorite). I happened to ask if they knew who might have pie cherries and was told that they did. I'd have to place an order and they could be picked by the next day. yay!
The next day, which happened to be the 4th of July, I went and picked up 5lbs of pie cherries. I paid $10 for them but was very pleased to have such beautiful, real PIE cherries.
Yesterday, I made my dough and pitted my cherries.
Today I assembled the pie and baked it.
I have never actually made a real cherry pie before so I looked up some recipes. After my normal amount of too-detailed-deliberation, I chose a recipe with no flavorings; just cherries, sugar and flour. The last time I made pie I used cornstarch and wasn't too happy with it. My hunch is that I'm not sure I like cornstarch in pie...
Well, I'll have to get back to you after my family and I "review" the pie tonight :)
In the meantime, here are some photos chronicling my adventure:

Dough Assembly

Let the pitting begin! Half of the cherries' pits pulled out when I pulled the stems off and the other half I pitted with a handy tool.

My notes. 

Here's what I decided to do:

5 c cherries

1 1/4 c sugar

1/3 c flour

Floured and sugared

Lattice top (of course!)

Ooops, I forgot the butter. I think putting it on top (instead of under the crust like I was supposed to) will still work...

The boys are excited that there's a pie in the oven.

Baked it for 30 min at 400 and then 65 min at 350. Definitely needed the pie crust shield.

Hope it turned out!

(and Momma, if you read this, don't you say anything about my crust! I know it looks awful. It didn't turn out and all because I tried cutting the recipe in half and also used the food processor... It turned out too dry and then I absolutely man-handled it! Ugh!)

July 6, 2011 7:33 PM It did turn out rather well. Yay! The crust was nasty but at least I know why. I really did prefer the flour thickener. The pie set up well but wasn't totally "gelled".