One afternoon, this last summer I was very inspired by the bounty of my ever bearing Heritage raspberries. Straining under the weight of all their fruits, they just seemed begging to be made into jam. To be truthful, I haven’t made jam since I left Illinois more than a few moons ago. However, having grown up in a small village in an agricultural area I have had some experience with the process. I found an easy recipe for confiture de frambroise, a couple of pounds of just picked raspberries, a bag of sugar and some left over jars was all it took.