Bakeapple Jam

Bakeapples grow low to the ground in the mossy barrens of Atlantic Canada, and picking them is slow, back-bending work — which is why a jar of this jam costs what it does. The berries ripen to a glowing amber and taste like a cross between raspberry and honey, with a tartness that keeps you coming back.

Cooked with sugar and a squeeze of lemon, they become a jam that Maritimers guard jealously, spooning it over toutons, toast or ice cream. Every jar is a little piece of the barrens, preserved in gold.

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