Wonderberry Jam, Take One


by Cathy Erway 

[Cathy writes about Wonderberry Jam and much more on her new blog Lunch at Sixpoint. -mb]

One of the cool things about gardening is that you get to grow things that you didn’t even know existed. Browsing the catalog at Baker’s Creek, Seeds of Change or Seed Saver’s Exchange, some of my favorite sites to find crazy heirloom seeds, is like opening the door to a third dimension of food, where cantaloupes come in fifteen distinct shapes and flavors, and eggplant can be ghost-white, green, golden or red. Or rather, welcome to agriculture, pre-monoculture, again. Eight-ball zucchini, anyone? 

I still don’t know of anyone else who’s heard of wonderberries. They seem to have slipped through the cracks of popular food culture, and that was what probably compelled my boyfriend, Shane, to order seeds for the plant. From the start, it was one of the most prolific growers, beating its neighboring brassicas and lettuces in its race to regenerate. Branches and leaves multiplied. Flowers blossomed and withered in early spring. Now, we’re looking at three great bushes that seem to want to crawl out of their keg-containers and blanket the rooftop with berries. Maybe that’s why they were regarded with “wonder.” 

Not to be confused with “miracle fruit,” which everyone who hears the name seems to immediately think of, the mature wonderberry is a very small, spheric berry. A nightshade, the berries turn from green to purple-black, and swell with sweet juice until too heavy to stay on its stem. Running a hand underneath clusters of them at this stage, they fall right off. The wonderberry doesn’t have a very distinct flavor; it’s only marginally sweet, and not very tart. It’s not dissimilar to a tiny tomato, or ground cherry. So I didn’t know what to do with these berries when they began falling from the bush onto the soil. Toss them into a fruit salad? Make a pie? I just snacked on them, straight up, until my curiosity got the better of me. 

Making preserves with no pectin — just fruit and sugar — is an easy feat, as long as you don’t mind a slightly runny consistency. Some fruits just naturally create a thicker jam in the end than others. Wonderberries certainly make a thin one, as my first test-run would prove. But its flavor made it every bit worthy of its name. I grated fresh ginger and added it to the bubbling wonderberries and sugar, and finished it off with a good squeeze of lemon. This rendered the once benign-tasting berry spicy and bright, and its color a brilliant indigo.  

Jam-making was not a part of my upbringing; I’ve only taken it up in very recent years. So I asked my friend Laena, from Anarchy in a Jar, for advice on how to thicken it. “Macerate the berries by mixing them with sugar and leaving them overnight. Cook down just the liquids to reduce and thicken it,” was her prescription. And then I promised to give her some wonderberries to try it out, too. I hope I’ll be blogging about my next attempts at working with these fruits again, and I hope I’ll get to try a jam by Laena to compare. In the meantime, here’s a pretty good syrup for your pancakes.  

Wonderberry Ginger Jam

(makes 1 small mason jar) 

1 cup wonderberries

1/3 cup sugar

1 teaspoon fresh grated ginger

juice of half a lemon 

Cook wonderberries, sugar and ginger over a medium-high flame for 10 minutes, stirring occasionally. Meanwhile, sterilize the mason jar and lid by boiling completely submerged in water for at least 10 minutes. Taste wonderberry mixture and add lemon juice to taste. Remove from heat. Carefully remove jar and lid from boiling water, and fill with the wonderberries immediately. Tightly screw on lid, and place the jar upright in the pot of hot water and adjust water so that the water level almost reaches the lid. Boil for another 10 minutes to process. Remove carefully and let cool completely. Jar can be stored unrefrigerated until opening.


Posted in American, Produce


  1. operagirlcooks said...

    Fascinating! You are one adventurous gardener and cook. http://operagirlcooks.com

  2. B.A. said...

    I am so excited to try this. I grew these for the first time and have a huge abundance of them. I am going to make this and put it over a hunk of cream cheese and serve it with crackers for all my ladies that are coming over Friday night.

    • B.A. said...

      I made the jam in 2013 and have made it the last couple years also. It is so good. I put the jam over cream cheese and serve it with graham crackers. it is soooo amazing.

  3. Toni Ziegler said...

    I know what you mean when you say no one has heard of wonderberries. I had them in my garden and kept trying to get rid of them, thinking they were poisonous. My mother was visiting and got very excited when she saw them. When she started to eat them I got nervous. When she was little – in the late 30’s- they grew all over their farm in southeastern North Dakota. I started saving them and used some in a mixed fruit jam. One of my mom’s close friends got real excited, too, so I sent a bunch to her. This year I’m trying to collect as many as possible.

  4. charles myers said...

    My mother used to make wonder berry jam in the 1930’s when nothing else would grow and it is her 100th birthday next month and I would like to buy her a jar of the jam. She talks about it all the time and how good it was. Any help on where I can buy some of the wonder berry jam will be greatly appreciated.
    Charles myers

  5. BA said...

    I did make this and am excited to make it again. It is exotic tasting and everyone loved it at my party over cream cheese and served with crackers. I am again having a Ladies Night Out and plan on making it this weekend and serving it on Friday at my party.
    They are so easy to grow and look very exciting in the garden. When people ask me what they are I say,”Wonderberries, I wonder what I am going to do with them next”.
    They think I am crazy.
    Thanks again for the recipe and enjoy your Wonderberries.

  6. Les Mitchell said...

    We call them wanderberries because they will take over your garden if allowed to go to seed and become as a weed. Very prolific.They make absolutely the best pie you have ever tasted. Put a little cream or nutrawhip on the pie. Also very good stewed.Have a unique and wonderfull aroma. Have been growing them on our farm for 100 years.they grow volunteer in the garden and ripen after the frost in Alberta, Canada.

  7. Melanie Bryan said...

    I just want you to know that growing up we always had wonderberries. I love them and my Granny would make Wonder Berry jam all the time. Now that I am living back close to where I grew up, I plan on planting and growing my own. I too, ran into the same issue when I would ask about them in North Carolina. I can’t wait to make some for my daughter to try. I know that she will love it just as much as I did and still do.

  8. theresa davey said...

    I came across these berries through a quilting friend. I am looking for recipies to make jam. I would like to make more than one jar. please contact my e-mail if you have a good recipe. I am going to try the sure jell pink box, using stevia low sweetner.

  9. Dona said...

    My family has been growing these berries for generations (German ancestry) We make jam, dumplings, a cobbler type of desert, or just plain. You can make sweet deserts or more savory recipes with the berries. We make this one recipe with noodle dough, wonder berries, onions, cream, homemade croutons. You make your noodle dough, roll it out and cut it into squares (bite size) boil until done, sauté onions add the cooked noodle pieces and cook just until your noodles are getting a little crispy. Heat your cream add berries, you can sweeten just a little if you like (I do :o) ) let your berries simmer in your cream until nice and hot, pour your cream and berries over your cooked noodles and onions toss some homemade croutons on top and enjoy.

  10. anita john said...

    I tasted this fruit happy to know more about it I wished if it has some health benefits too

  11. jan said...

    I grew up eating wonder berries. I loved them! we would make pies with them. I am confused on one thing, our bushes bore both a golden/green and dark purple berry. I think the golden ones were a bit sweeter. I remember the pies loaded with a ton of golden/green berries and dark purple berries. As the years past the purple ones seemed to diminish and only the golden ones would grow on the vines. We never picked them early. The were so ripe and good, they would just roll into you hand. I miss them, any suggestions on where to purchase seeds or plants?

  12. Maude A-P said...

    Jan, I my organic seeds online at this address: http://www.lasocietedesplantes.com/?p=productMore&iProduct=194 They will ship anywhere in Canada for 3$ and elsewhere for a bit more. I grew a tiny plant inside last year and didn’t like much the taste of the raw berries, but they’re now in my greenhouse and I plan to try jams and pies!

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