If you’re like most people, you’ve never heard of Thimbleberries. You won’t find them in a store, and they probably don’t grow where you live. Thimbleberries are similar to raspberries, but only grow in the Keweenaw peninsula of the upper peninsula of Michigan. They grow wild there, are in season in mid-August, and are DELICIOUS. Their gigantic leaves and bright red berries make them easy to spot on the side of the road and along trails.
While we were in the upper peninsula this past week, I foraged a few and made some delicious jam this morning. I’ll post more about our trip later! In the meantime, here’s how to make thimbleberry jam!
- 1 cup of thimbleberries, mashed slightly
- 1 cup of sugar
- Sanitize all of your jars and lids in hot water.
- Bring berries to a simmer over medium heat. Stir regularly to keep them from burning.
- Add sugar. Return to a light boil and simmer for 1 minute.
- Ladle into hot jars, wipe the rim of each jar to ensure no jam stuck to it, and put lids on immediately. Turn each jar over for 1 hour.
- Turn the jars right side up, and leave for 12ish hours. If the little bump in the middle is depressed, the jar sealed. If it pops when you push on it, move it to the fridge and eat that jar first.
If you need more help with canning, check out How to Can Strawberry Jam. You’ll find step by step photos and more specific directions for jam making.