In case you hadn't guessed, that post title was meant to approximate a raspberry. In addition to luscious blueberries, I also scored a bumper crop of raspberries this summer in Sequim. We all know that raspberries are the most delicate of beasts, tending to mold mere hours after picking. And these berries were so ridiculously huge and gorgeous, I had to make sure none went to waste. I selected the choicest berries to individually freeze for later use in baked goods. Look at them, all lined up like tasty little soldiers. The rest (not including the pound I ate that day) I made into a few small jars of raspberry jam, following a recipe in Mark Bittman's How To Cook Everything (he's not kidding). By cooking a diced granny smith apple along with the berries, I ensured gelling without having to add too much sugar, and stretched the berries a little further. This jam is so pretty, and so tasty on a hot buttermilk biscuit.