Wineberries
Yesterday we picked a gallon and a half of wineberries from the thicket that is rapidly encroaching on our property. (For those who don't know, wineberries are a subspecies of raspberries that grow wild here in the Appalachians.) Wonder of wonders, nobody ran into any snakes, and neither of us got a tick. Anyhow, today I made jam from some of them using a recipe I'd never tried (low sugar, from a recipe I extrapolated from this page https://ladyleeshome.com/). I had gotten the low-sugar pectin but neglected to get the calcium stuff you need and couldn't find my recipe book anyway when I needed it. This one uses lemon juice and 5-6 lemon seeds. Husband tasted some of the scrapings from the pan and pronounced it tasty. I don't have a water bath canner so pressed a large pasta pot into service with a steamer basket in the bottom. It worked. My only question is,why is it so consarned HOT when I'm canning or preserving?