These tiny wild blueberries were gathered by a single dedicated forager around the Hiawatha National Forest in the Upper Peninsula, with shores on three Great Lakes. All told, our foraging friend picked about 2000 pounds of these luscious, jammy blueberries and delivered them to our kitchen for preserving. We sweetened them with pure cane sugar and cooked them briefly in our copper kettles to create this luscious, loose compote perfect for spooning over pancakes and waffles, stirring into yogurt, or serving over ice cream. A 2015 GOOD FOOD AWARDS WINNER.
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