That evening, I cleaned and washed the berries thoroughly in fresh water. The richness of partridgeberries comes from their dense fruit and their tartness. Making jam is the most popular way of preserving partridgeberries in Newfoundland. (If you don’t have access to partridgeberries, cranberries are a good substitute.) I used less sugar than a local recipe called for, so my mixture wasn’t as sweet and therefore didn’t set like jam. However, this is the perfect complement to pancakes, yogurt, and vanilla ice cream. Every time I treat myself, the partridgeberries remind me of those glorious days when life is as rich as it can possibly get.