tag:blogger.com,1999:blog-6582555466884349199.post1032332132102648488..comments2023-05-05T05:54:24.751-04:00Comments on Five Wooded Acres: Wineberry JamSparowhttp://www.blogger.com/profile/04377645722546884263noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-6582555466884349199.post-31104040482491229152009-08-04T16:25:26.209-04:002009-08-04T16:25:26.209-04:00Holy moley -- 80 pints is a ton. According to what...Holy moley -- 80 pints is a ton. According to what I've read about Wineberries they're similar to some black/raspberry varieties that way--after being cut/pruned/beaten back they'll take 2 years to come back up to peak production. <br /><br />Funny, just a few days ago I saw a recipe on another blog (dang but I can't remember where.....) for blueberry-raspberry jam and was Sparowhttps://www.blogger.com/profile/04377645722546884263noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-24356129872582088092009-08-04T16:18:46.668-04:002009-08-04T16:18:46.668-04:00Nice. We moved to our current house 2 years ago, ...Nice. We moved to our current house 2 years ago, and I've come to the conclusion that the previous owners were having a war with the Wineberry bushes. We got a bunch last year, but this year has been incredible. I've picked at least 80 (yes, that isn't a typo) pints so far. I'm freezing them in ziploc bags, and have canned 20 or so pints of blueberry-wineberry jam. One thing marknoreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-86652713228257393832009-07-20T12:40:51.361-04:002009-07-20T12:40:51.361-04:00Thanks Lisa! Your crisp looks delicious.
(Your pe...Thanks Lisa! Your crisp looks delicious.<br /><br />(Your pectin experience sounds like the first time I tried to make jelly--sans pectin. Boiled it for waaay too long and ended up with about 5 jars of apple jolly rancher...)<br />:-)Sparowhttps://www.blogger.com/profile/04377645722546884263noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-88777251181313820512009-07-20T11:51:04.633-04:002009-07-20T11:51:04.633-04:00I just googled "wineberry jam" and here ...I just googled "wineberry jam" and here you are! Thanks so much for the recipe. I tried making jam from our wineberries a few years ago before I knew anything about pectins, and I ended up using entirely too much pectin for the amount of berries I had. The result was a small batch of jar-shaped wineberry-flavored rocks ;-)<br /><br />I'm looking forward to trying your recipe! Lisa Clarkehttps://www.blogger.com/profile/09480144027967954246noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-54790808518790454092009-07-20T08:01:59.250-04:002009-07-20T08:01:59.250-04:00Anne--I'm, thrilled that you enjoyed it! If yo...Anne--I'm, thrilled that you enjoyed it! If you're going to be doing more canning, I do really recommend investing in a water bath canner--they make things so much easier since they have the rack to pull the cans out...and they usually come in kits with a funnel and tongs too. I've seen them for about $20 in various places...I think walmart even had some. You can't can everything Sparowhttps://www.blogger.com/profile/04377645722546884263noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-17742592361287540352009-07-19T12:39:27.779-04:002009-07-19T12:39:27.779-04:00Well, I made the jam yesterday while Baby was napp...Well, I made the jam yesterday while Baby was napping :) I don't own an actual canning pot, but my pasta pot with the strainer-thingy in it worked great with the jelly jars, so water could flow over top and underneath easily. It was just the right height.<br /><br />I had some for breakfast today with some butter and a leftover baguette from dinner last night. It was delicious - tart and Ann (aka Anonymous)noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-30217140926409906412009-07-18T10:59:41.689-04:002009-07-18T10:59:41.689-04:00Anonymous: yes, we do have that type of stove. Our...Anonymous: yes, we do have that type of stove. Our only pressure canning experiences thus far have been on my parent's gas-burner stove some years ago.<br /><br />This year we do hope to have enough tomatoes to can them, though, and were intending to get some pressure-canning equipment for that. I'll let you know how it goes. I've never heard of that problem (but never thought to lookSparowhttps://www.blogger.com/profile/04377645722546884263noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-11841637397642241792009-07-18T09:55:19.711-04:002009-07-18T09:55:19.711-04:00It looks like you have a GE glass top stove; so do...It looks like you have a GE glass top stove; so do we. Have you ever tried pressure canning? I've heard that it can be problematic for smooth tops because of auto shut-off when things get too hot (to prevent cracking), and you therefore can't keep the temp/pressure sustained for safe cooking. I'm interested in getting into pressure canning, that's why I ask. Nonetheless, I'Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-34176885234878364762009-07-14T13:07:01.686-04:002009-07-14T13:07:01.686-04:00Thanks Xing! email S. and maybe we can ship you so...Thanks Xing! email S. and maybe we can ship you some! :-) (no guarantees on flavor--we haven't taste-tested yet, though...)Sparowhttps://www.blogger.com/profile/04377645722546884263noreply@blogger.comtag:blogger.com,1999:blog-6582555466884349199.post-21556745457658750222009-07-13T13:47:30.274-04:002009-07-13T13:47:30.274-04:00mmm.... this jam looks delicious!mmm.... this jam looks delicious!Unknownhttps://www.blogger.com/profile/01680646145683901425noreply@blogger.com