JAM PACKED: Debby Bull is a longtime Rolling Stone contributor with a very cool life, but that didn't keep her from getting dumped by her longtime boyfriend. She was miserable, so she took to canning, and wrote a little book--Blue Jelly--about the whole ordeal. If you're feeling at all heartbroken you should read it, because it's very funny. Here's her recipe (verbatim) for Raspberry Jam:

Half-pint jars

Location Info


Kramarczuk East European Deli

215 E. Hennepin Ave.
Minneapolis, MN 55413

Category: Restaurant > Deli

Region: Northeast Minneapolis



1) Put the raspberries in a wide saucepan. If you grew the raspberries yourself, add 10 points. Work with a small amount at a time--like maybe four or five cups, and no more. Don't get in over your head. Mash the berries to get some of the juice out. Simmer for half an hour or so until the berries are really soft, stirring to keep it all from frying on the bottom. I filled up lots of free time, like when there's nothing to do but stir, thinking about how everything would've turned out perfectly and nobody would have left me if I were prettier. I tried to force myself to think about something Tina Turner had told me. "You cannot put me in the pile with the pretty ones, but I do not go in the pile with the ugly ones, either," she'd said. "And I like it here in the middle. There's a lot more freedom." Meanwhile, sterilize the jars for 10 minutes in boiling water. Leave them in the hot water till you're ready to use them. In a little saucepan, bring water to a boil over the lids and rings, and turn off the heat.

2) Measure the berry mush. This makes a mess, but you have to do it, even if it means measuring it out into a bowl and then dumping it back into the saucepan. I mean, that you now have an extra bowl to wash is probably the least of your problems. Add an equal amount of sugar to the berries back in the pan.

3) Boil the sugar and raspberries together, stirring well, until the syrup is really sticky and thick, which will probably be about 20 minutes. Skim off any foamy scum on the top. Throw out the scum. If you follow no other instruction, do this one. Fill the dry, hot jars with the jam, leaving 1/4 inch of headspace...

4) Wipe the jar rims with the tip of a towel dipped in the boiling water. Place the hot lids on the jars and screw the rings on firmly. Process in the boiling-water canner for 10 minutes.

PIEROGIES, FAMILY STYLE: The cheapest place for them is the Ukrainian Center (301 N.E. Main St., Mpls.; 379-1956), where for $5.95 there are all-you-can-eat Friday lunches, including potato-filled pierogies, stuffed cabbage, fresh, crunchy borscht, and some other changing entrées like goulash, beef stroganoff, or sweet-and-sour chicken, plus kolachis, cake, and coffee, lemonade, or ice tea. The meal is served in a big charming gym-like area, the ceiling is draped with garlands of flowers, the waitresses are the most friendly and helpful that I've encountered anywhere that a buffet is involved, and the feeling is small-town and church-friendly. While the food isn't as subtle or tasty as that of Kramarczuk, if you've got a family with bottomless stomachs (kids eat for $3.95) and a yen for a homey experience, this could be the perfect place.

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