I’ve never made jam in June before and up until last year I had only known and loved raspberry jam from the Northwoods of Wisconsin. Raspberry jam is still my favorite, but I’ve welcomed into my heart two jams of the plentiful wild edibles of the Northwest: blackberry and salmonberry.

The berries I picked yesterday evening made a sweet and mild jam, with a mellow even taste and sweet tang to close. Besides, it boasts a warm ruby citus color. Tonight we put it on vanilla ice cream, but I think it’ll be at its best paired with a chévre.

It passes the test with ease, so as soon as I am able, I’ll be out to pick more.