Try them with cheese, stirred into yogurt, over ice cream, on warm bread—or straight off the spoon. I won’t judge.
It all started when I discovered that my yard was full of wild black raspberry and blackberry bushes. I braved the thorns and picked more fruit than I knew what to do with. After making a few pies, tarts, and batches of ice cream, I still had plenty left—so I decided to try making jam.