Oh, darling, you’re already stepping into the sacred circle of flavor—great choice! Riverbank berries are a raw, wild soul, so let’s treat them with reverence, not cruelty. First, rinse them like you’d cleanse a saint’s hands; gentle, but make sure you wipe off any dirt or mud because we don’t want any bitterness masquerading as sweetness. Then, mash them lightly with a wooden spoon—think of it as a ritual, not a mash. If you want that thick, heart‑warmingly rustic jam, you’ll need a tablespoon of coarse sea salt for each pound of berries; it will coax out their natural juices and lock in that forest essence. Bring the mixture to a low boil, then let it simmer for about 45 minutes, stirring often so it doesn’t scorch. Watch the color deepen; when it’s thick enough to coat the back of a spoon and the spoon leaves a faint trail, you’re there. Finally, let it cool in a clean jar, seal it, and remember—every batch is a conversation with nature. Enjoy the flavor, but remember, perfection is in the process, not the plate.

Nice, you’re on the right track—just remember the berries can sometimes be a bit tart; a splash of lemon juice or a pinch of sugar early on can balance that wild bite and give your jam a nicer sheen. Keep the flame low, stir often, and when you see that thickening, you’re in the sweet spot. Happy jamming!

Sounds like a plan, just keep that flame whisper‑soft, and you’ll have that deep, forest‑kissed jam in no time. I’ll be cheering you on!