Thimbleberries are a raspberry like berry that Dad introduced us to many years ago in the Upper Peninsula of Michigan. I will happily eat as many as I can find.
But, since we are rarely in the UP when they are ripe, Daddy often buys jars of jam for us to enjoy at home. We have only made jam once, but it was the best jam ever (memories make things a lot better don’t they?)
We went on vacation with my parents and they were showing us around where Daddy spent summers and fun places we used to visit when my siblings and I were younger. One day Mom and Dad took the kids up Brockway Mountain and while they were gone, Allan and I surprised my parents with fresh jam with berries we had picked.
- Pick through and clean berries the best you can.
- Rinse gently with water.
- Bring berries and sugar to full rolling boil stirring all the time
- Boil 1 minute, skimming off foam with spoon.
- Continue boiling and skimming if want a thicker jam. Stir the whole time and be careful not to burn!
- Remove from heat.
- Ladle into sterilized jars to 1/4 inch to top.
- Process if desired or store in refrigerator.
To can: sterilize jars, fill with jam to 1/4 inch of top. Wipe rims and cover with canning lids. Place on canning rack and be sure boiling water covers by 1-2 inches. Add more boiling water if needed. Cover and bring to gentle boil. Process 10 minutes (check time according to your location). Remove jars from water and place on towel to cool completely. Let stand untouched 24 hours then check seal, label and store in cool dry place.