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Recipes

Massachusetts Berries!

Raspberry-Peach Jam

• 2 cups peaches, finely chopped
• 2 1/2 cup raspberries, crushed. Sieve half of pulp to remove seeds.
• 6 1/4 cup sugar
• 1 package powdered pectin
• 2 tablespoons fresh lemon juice

Wash jars and lids. Place fruit, lemon juice and pectin in a 6-8 quart kettle. Bring mixture to a full boil. Stir in sugar and return to full boil. Boil for exactly one minute. Remove from heat. Skim off foam from top. Ladle quickly into clean jars. Wipe clean jar tops, and cover with hot lids. Screw on bands. Process in a water bath canner for five minutes.

Berry Special Muffins

• 1/2 cup vanilla or lemon yogurt
• 1/4 cup milk
• 1/3 cup firmly packed brown sugar
• 1/4 cup vegetable oil
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup berries
• crumb topping

Preheat oven to 400° F. In bowl, combine yogurt, milk, brown sugar, oil and egg. In separate bowl, stir together flower baking powder, salt and baking soda; fold in berries. Combine two mixtures, stirring only until dry ingredients are moistened. Spoon into well-greased or paper-lined muffin cups. Top with crumb topping. Bake 20-25 minutes. Remove from pan to cool. Makes 10-12 muffins.

Crumb topping: stir together 1/4 cup flour, 2 tablespoons firmly packed brown sugar, dash cinnamon and 2 tablespoons softened butter or margarine until crumbly.

SOURCE: Tougas Family Farm, Northborough, Mass.

Compiled by the Massachusetts Department of Food and Agriculture, 251 Causeway Street, Suite 500, Boston, MA 02114, 617-626-1700, www.mass.gov/dfa.

Fall Raspberry Info Kit

• News release: Fall Raspberries: One Last Taste of Summer

• List of berry growers

• Backgrounder: Massachusetts Berries!

• Photo Gallery - view and download high resolution photos