Tags
If you can find tayberries, this cross between an Aurora blackberry cultivar (an Oregon varietal, thank you very much) and a raspberry, by all means buy them immediately. In my neck of the woods, Lone Pine Farm in Junction City had them for sale yesterday, so I snapped some up to make delicious jam. The tayberry is an exquisitely beautiful fruit, and it’s a bit tarter and muskier than a boysenberry (which you can see pictured in my masthead above). Dark red and elongated, the tayberry tastes far more complex than either of its parents, almost like a raspberry on steriods, dreaming dark dreams.
Some are born to sweet delight,
Some are born to endless night.
And some are born to jam their plight.
I made tayberry jam for the first time this season and it is so delicious I won’t be making raspberry jam anymore. It is definately muskier raw but once jammed it turned into a devine, dark-purple, otherworldly flavour. My new favourite for sure.
Oooh yes! Tayberries are lovely. We made tayberry a week ago: even though they’re more tart, they make a very sweet jam. Yum!
Pingback: yet more rain — with berries « Culinaria Eugenius
Pingback: berry season hits the willamette valley « Culinaria Eugenius