As we leave the summer in San Francisco, the weather gets sunnier and warmer (yes, big contradiction!) so we decided to take a few trips and use state parks and beaches as our sets.
We made this delicious and ultra-easy raspberry marmalade at Lake Lagunitas, a few miles north of San Francisco, near Fairfax. It's a beautiful hidden place, usually very quiet and great for hikes and barbecue.
Raspberry Marmalade from Julia and Julieta on Vimeo.
1 box of raspberries (we just made a small amount, that should last approximately one week)
1/4 cup of raw cane sugar
A few drops of lime or lemon juice
Place the raspberries on a small casserole and mash them gently, without breaking the fruit too much - just enough for the juice to come out-. Then add the sugar, drops of lime and cook for approximately 10 to 15 minutes.
If you want to save this marmalade for a long time, then weight your fruit and add the same weight of sugar. Boil your jar for a few minutes and close the top immediately after filling the jar with hot marmalade.
Otherwise, if you're going to consume it during the week, you can use less sugar and there's no need to sterilize your jar.
The same recipe works fantastic with strawberries, blueberries, peaches and other similar fruits.