At the end of July and the beginning of August the thimbleberries ripen in Upper Michigan. Some years I am able to be there to pick the wild berries. But not this year. Instead, I have my memories. Ten years ago I wrote:
Thimbleberries grow wild in Upper Michigan. I have fond memories of trekking through forested areas and along creeks to find these red jewel-like berries. When my children were young, we spent a couple of weeks with grandpa and grandma in Upper Michigan. Grandpa knew where some of the best thimbleberry patches grew. We went on family outings and came home with cups of berries.
We sat around a big table and poured the berries out onto paper towel. We began picking through them, removing little bugs. The berries are soft and juicy and we learned that it is important to clean them as quickly as possible.
As soon as the berries were cleaned, my mother and I made jam. The bright flavor of thimbleberry jam is a family favorite and a treat! And for a beginner in jam making, thimbleberries couldn’t be easier. They have a rich supply of pectin and just need to be simmered with sugar and/or honey.
After my children developed allergies and food intolerances we had a gluten=free, dairy-free and reduced sugar diet. (See my notes on the after effects of the MMR vaccine.) For a special treat they had thimbleberry jam and almond butter on a rice cake.
Last year the grandchildren picked thimbleberries during a family reunion in Upper Michigan. They learned firsthand that these berries don’t grow in a garden, but are foraged in forest areas and along creeks. I gave a demonstration on how to make the jam.
Thimble berry jam has become a signature treat in the Keweenaw peninsula of Michigan, appearing in gift shops and at the Jampot Bakery. The bakery is run by monks from the Poorrock Abbey. Recently, the chef Gordon Ramsey visited the Jampot Bakery with the express desire to get thimbleberry jam.
Sharing this post with Sweet Tea and Friends and the Homestead Blog hop and Senior Salon Pit Stop .
This looks so yummy!