- 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.