How Alaska eats: How Alaska eats: Raspberry jam for dummies, blueberry-bourbon ribs, camp food hacks (and other food news)

News, tips and tricks for anybody who eats in Alaska. All in one place. [View this page at adn.com]( My heart is an alley raspberry By Julia O'Malley Alley raspberry jam. (It's okay if there's a little bit of spider web in there. Makes it authentic.) (Julia O'Malley/ADN) Alaskans know how to eat. Find another place where people are better at DIY food (hunting it, fishing it, picking it; schlepping it on airplanes, ATVs, snowmachines, kayaks, in backpacks; butchering it, cleaning it, smoking it, freezing it, preserving it, and cooking it at home). You can't. To eat at our tables is to understand our culture. This newsletter is a place for recipes, news and insider tips for people who eat in Alaska. [Send](mailto:jomalley@adn.com) your feedback, Alaska food ideas and questions! Newsletter 7: Jam on it This week, while I was testing [this gorgeous, sticky, quick jam recipe]( I picked a lot from the bushes in the alley behind the home of a neighbor who'd lived there for 50 years. She passed away and her house just sold, but the raspberries make me think of her. I took my fragile berries home and made jam, which may or may not have a little nutritious spiderweb in it. And that got me thinking about the seasonality of Alaska cooking. Berries are central to subsistence life and the act of picking them connects one generation to another. Jam is also one of the oldest sweet treats available in our early kitchens, treasured over winter months. There's something about it that captures a season in a jar, you know? August. A little rain. The geese starting to practice in the morning. That old raspberry bush winding into the alley. [Get all your Alaska recipes and food news in one place! Get How Alaska Eats newsletter delivered to your inbox every Friday: [Sign up here]( My recipe is a simple as possible, easy on the sugar, with a little of that nostalgic, freezer-jam quality like the jam I love at Snow City Cafe. Maya Wilson is thinking about berries too. She's got a [beautiful bourbon-blueberry ribs recipe]( that couldn't be more perfect for August in Alaska. We're also lucky to a have a new recipe this week from Kim Sunée for a retro-feeling [layered salmon dip]( that uses a combination of leftover grilled salmon and smoked. In the markets this weekend, [Steve Edwards says to scope out romanesco cauliflower (or is it broccoli?) and get yourself some of our sweet Alaska carrots](. Oh, and end-of-summer camp cooks, you might be into this [list of Alaska-tested camp recipes]( that reporter Tegan Hanlon collected. Outdoor columnist Vicky Ho's backcountry carbonara for the win! [Find more recipes and food news in the ADN [Food and Drink]( section] Finally, I was remiss last week not to mention that Kim Sunée's popular column about blueberry-cured salmon relied on a recipe that belonged to Diane Wiese. (Sorry Diane!) You're always welcome to test recipes with me. [Join my test kitchen Facebook group!]( hoping your toast this morning has local jam on it. Thanks for reading. [ALASKANA RECIPE: EASY PECTIN-FREE ALLEY RASPBERRY JAM]( Julia O'Malley is an editor at the Anchorage Daily News and a freelance food writer, working on a book with the Anchorage Museum about how Alaska eats. Copyright © 2018 Anchorage Daily News, All rights reserved. You are receiving this email because you opted in at our website to receive email updates. "How Alaska Eats" is our new newsletter focussed on the recipes and food options that make Alaska unique. If do not want to receive this email please choose 'unsubscribe'. Our mailing address is: Anchorage Daily News 300 W. 31st Ave.Anchorage, AK 99503 [Add us to your address book](//adn.us1.list-manage.com/vcard?u=186a3ffe5c9fcb68d09408dc5&id=04888e7980) Want to change how you receive these emails? You can [update your preferences]( or [unsubscribe from this list](.