I found this little bird nest in the raspberries while picking some the other day. It's the perfect jam season right now. Red and golden raspberries are abundant. Jan and I made swirled jam by making two batches and alternately filling the jars with each color.Last week was elderberry week. Andrea picked some to make wine with her dad, and Daren helped me pick a fair amount on the premise that he'd get a jar of the finished product. I never mind a little barter here in the countryside, especially if I get help with the prickly, outdoor part. Unlike raspberries that can be eaten off the bush with fervor, elderberries have a funny taste that comes out best as a jelly or syrup. They are poisonous in large, raw quantities, but perfectly sa
fe when cooked. The right-side photo is of elderberries, but the other is of pokeweed, a non-edible berry of the same color.
Also, since plums are in season, I canned them in light syrup with whole cloves and a touch of maple liqueur. They will be saved for Thanksgiving or Christmas morning. The deep purple globes floating in the jars look gorgeous!
