THE LESSER-KNOWN BERRY
Many local orchards have an abundance of beautiful fall red raspberries ready to be picked right now. Available through the first frost, raspberries have a remarkably long picking season in spite of being quite perishable. Though only a few special places have a lesser-known berry—the golden raspberry. One such place is Erwin Orchards in South Lyon.
Erwin Orchards is a welcoming, expansive farm with u-pick raspberries, apples, cherries, asparagus and pumpkins. They have a bakery on site preparing—my particular favorite—pumpkin glazed donuts. Also available from the farm are honey, maple syrup, cider, apple butter and jam.
But, we were there for the golden raspberries. Carrying a basket in each hand, we headed out to the field. Our plan was to fill both baskets to the rim with raspberries while dreaming of preparing baked goods and jars of jam. Picking your own raspberries extends the freshness of this very fragile berry by going right from field to fork.
The distinctive pale yellow to orange-gold hue of the golden raspberries is all distinguishes it from the red raspberry. Nutrition, structure and seasonality are remarkably the same. Golden raspberries are lovely to cook and serve. Sweet with a hint of tart, golden raspberries are wonderful for many recipes.
Golden Raspberry Jam
4 to 5 pounds of fresh golden raspberries
3 cups sugar
9, ½ pint jars
Combine raspberries and sugar in a large pot; let stand 10 minutes. Place pot on stove over medium heat. Bring to a boil slowly; stirring until sugar dissolves. Reduce heat to simmer and cook 30 to 40 minutes or until starts to thicken; stirring frequently. Remove from heat. Ladle into clean, hot ½ pint jars leaving ¼-inch head space. Wipe rims and place two piece canning lids. Pack and process according to water bath canning instructions for 15 minutes.
—Pam Aughe, R.D