Blackberry Ginger Jam

Sometimes we add ingredients to bolster flavors rather than to give them their own spot-light—to me, that’s what ginger does in this jam—helps the blackberries shine. We keep the seeds in, for texture, and to remind us what it’s actually like eating perfectly sweet and sometimes tart blackberries off the wild brambles found throughout Durham.  We don’t get nearly as many blackberries each year as we do strawberries or peaches, so supplies are limited!