Raspberry Jam Gravy Recipe by Ruth Paget
This is an American heritage recipe from my father Clarence Pennington (World War II Veteran) and Frederick McKinley Pennington (World War I Veteran). This recipe has been reprinted by Mark F. Sohn in his cookbook Appalachian Home Cooking: History, Culture, and Recipes published by the University Press of Kentucky (2005).
My father always made homemade biscuits to go with the jam, but I use ready-to-bake biscuits to speed up the cooking process.
Serves 4
Ingredients:
-1 can 12 ready-to-bake biscuits
-1 stick butter (equals ½ cup butter)
-1 (15-ounce) can raspberries with juice
-6 tablespoons sugar
-4 tablespoons flour
Steps:
1-Put biscuits in to bake according to package instructions. While they are baking, make the jam.
2-Melt the butter in a frying pan.
3-Add the raspberries with their juice to the butter.
4-Mix the sugar and flour together. They will not clump if they are mixed together before going in with the raspberries. Stir the flour-sugar mixture into the raspberries.
5-Simmer the jam until thickened.
6-Take the biscuits out of the oven when they are done, split the biscuits apart, and spoon the raspberry jam gravy over the biscuits.
Eat the biscuits and jam gravy while they are warm with a strong black coffee.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
