Bearberries can be picked when fully red and ripe in the fall, and can be eaten fresh or dried.  Though they are a bit bland when eaten raw, the berries make good substitutes in any dish calling for cranberries.

Bearberry Jam

- 2 quarts whole bearberries
- 3 ounces liquid pectin
- Granulated Sugar
- Sterilized hot jelly jars

Wash the berries thoroughly and put in a medium-sized saucepan.  Cook on medium heat, stirring constantly until tender - about 5 minutes.  Strain in a strainer, then measure by cupfuls and return to the saucepan.  Add an equal amount of sugar in cupfuls to the saucepan and mix well.  Bring to a boil, stirring constantly, and add pectin.  Continue stirring for one minute and remove from heat.  Pour mixture into sterilized hot jelly jars and seal.  Store in a cool, dark place and use as needed.