Check for any thorny stems still attached to the fruit and remove them.

Place the blackberries in a medium-sized saucepan.

Pour in the maple syrup and freshly squeezed lime juice, then stir everything together so the berries are well coated.

Put the pan on the stove and bring the mixture to a boil over medium heat.

Grate the fresh ginger and stir it into the pan.

Once the mixture begins to bubble, add 5 to 6 tablespoons of water, starting with the smaller amount because you can always add more later if needed.

Lower the heat to a gentle simmer and cook for about 10 minutes.

As the berries soften, use the back of a spoon or a potato masher to gently mash some of them, leaving others whole so the compote keeps a chunky texture.

Stir often while cooking to prevent the mixture from sticking or burning on the bottom of the pan.

After 10 minutes, the compote should look glossy and jammy but still have visible pieces of fruit.

Taste and adjust sweetness if necessary, then let it cool before serving or storing.