I could write the story of our life based on google searches. Is it normal to change a newborn’s diaper 15 times a day? Why do newborns cry all the time? What is the climate like in Minneapolis? How long does it take to build a home? How long does it take a moving company to deliver your stuff? Where is the best biscuit in the Twin Cities? We landed at Sun Street Breads based on the aforementioned search a couple weekends after moving here. My biscuit, which was mighty good, came with a side of raspberry quick jam. A couple weeks later, I met Stephanie for lunch at The Buttered Tin. I can’t pass up a good biscuit, and they had a good biscuit on the menu. Once again, it came with a side of raspberry quick jam. Whatever this phenomenon was, I needed it for my weekend biscuits.
Last week, Erin visited for business. In the five days she was here, I made biscuits twice (one of those times for breakfast with Sonja and Alex). We used the tail-end-of-summer-raspberries to make that loose jam like all the cool biscuit joints in town do. It was just as quick as I imagined. Minus a brief macerating time, it came together in 15 minutes. And I didn’t have to know a thing about canning, which is good because I don’t know a thing about canning. So friends, put down that can of pumpkin and bid summer farewell with this raspberry quick jam and these weekend biscuits. Can you hear the authority? That’s my mom voice.
- 1 1/2 c. raspberries, heaping
- 1/4 c. pure cane sugar, scant
- 1/4 tsp. lemon zest
- 1/4 tsp. lemon juice
- For complete instructions, head over to The Kitchn.