The growing season has been running a bit early this year, a few weeks for most wild edibles in our area of southeastern Connecticut. Berries have been very abundant, benefitting from the excessive rains in spring and oppressive heat of summer. Wild cherries and plums are also around in large numbers. We picked rosehips at the shore earlier than expected, and some autumn olives are already red and sweet. We missed the wild blueberry and huckleberry season completely since it was too hot to be outside picking berries, so maybe next year. Still to come: wild grapes and autumn olives, maybe some mint, and something with all of the apples we have found growing at old farmsteads. The jellies, jams and butters we make are usually jarred in 1c (8 oz) jars and 1/2c (4 oz) jars. The jellies are clear and firm. Our jams are cloudy and filled with fruit pulp and sometimes skins, but no seeds, and are firm. The rosehip butter contains no pectin, but is thick and spreadable like a soft butter. They will make wonderful gifts!Jelly Tally 2010
Wineberry, seedless jam 8-1c 5-1/2c
Blackberry, seedless jam 15-1c 4-1/2c
Wineberry-Blackberry jam 12 1c 4-1/2c
Sour wild black cherry jam 5-1c 1-1/2c
Wild black cherry jam 6-1c 6-1/2c
Rosehip jelly 16-1c 10-1/2c
Rosehip butter 10-1c 8-1/2c
Elderberry-Sumac jam 6-1c
Mulberry jam 5-1c
Beach plum jam 20-1c 8-1/2c
Sassafras-Sumac jelly 9-1c 6-1/2c
Sassafras honey 3-1c
Violet jelly 2-1c 1-1/2c
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