Blueberry–Raspberry–Bergamot Spoon Sweet

Name: Blueberry–Raspberry–Bergamot Spoon Sweet (Háza na Tȟakháŋheča na Waȟpé Waštémna Yužápi)
Cuisine: American
Ingredients: ¼ cup maple sugar or honey to taste; ¼ cup maple sugar or honey to taste; 2 to 3 tablespoons chopped bergamot leaves; 4 cups mixed blueberries and raspberries; 4 cups mixed blueberries and raspberries

Háza na Tȟakháŋheča na Waȟpé Waštémna Yužápi

Preparation info

Makes
2 pints

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This bright jam doubles as a sauce or a “spoon sweet” to serve on top of cookies, spread over cakes, or dolloped onto Wild Rice Pudding, or Sweet Corn Sorbet.

Ingredients

4 cups mixed blueberries and raspberries
2 to 3 tablespoons chopped bergamot leaves

Americas
United States
Dessert
Vegan
Gluten-free

Method

Put all of the ingredients into a medium saucepan set over medium-low heat. Press the berries to release their juices; cover and bring to a low simmer. Remove the lid and simmer until the mixture is thick enough to coat the back of a spoon. Remove from the heat. Cool and store in a covered container in the refrigerator. This will keep about a week.