• 2 tablespoons quick cooking tapioca
  • 2 cups Juneberries
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • Dash salt
  • Dash cinnamon
  • 1-1/2 cups water
  • 2 teaspoons lemon juice

Combine all ingredients, except lemon juice, in saucepan. Let stand 5 minutes, then cook and stir over medium heat until mixture comes to a boil. Add lemon juice. Remove from heat. Cool 15 minutes, stir. Serve warm over ice cream or cake. (I have used it cold, too.) Yields 2-1/2 to 3 cups.

I find most recipes that call for blueberries can substituted with Juneberries.

Finally this year, after nearly 15 years, it looks like there may be a decent crop of wild Juneberries in this part of North Dakota.

Gwen Roffler, Grassy Butte, N.D.