FORAGED BERRY & LIME JAM

FORAGED BERRY & LIME JAM

I made this jam with 4 types of foraged berries: bunchberry, serviceberry, blueberry and blackberry. My main goal here was to use a plant with a lot of natural pectin (Bunchberries and Blackberries) so that I did not have to use store bought. This means I left the berries (and their stems and seeds) in the jam. If you are looking for a more store-bought consistency, you may want to rethink the recipe and remove the berry carcasses with the most texture after it is cooked (service berries, bunchberries and blackberries).

  1. Mix 4 cups of berries, 2 cups of sugar - let that macerate the berries and pull out the juice and flavor for about 30 minutes - stirring occasionally.

  2. Cook down the mixture adding lime juice and zest until the consistency was thick. You need to stir consistently to ensure the sugar doesn’t burn.

  3. Cool it with the lid off until room temperature and then refrigerate or freeze. This is a hearty recipe that passes the upside down spoon test!

Jay Rawding