The sun is now setting after a glorious day. Fall is upon us now and the smell of the falling leaves pierces the senses with delight. A walk in the woods this time of year will yield a person many rewards. Along the fence lines the wild grapes can be harvested to make a wonderful wild grape jelly- the taste everlasting on your lips throughout the winter months to remind you of the walk you took with your children. Fallen pine cones can be gathered to make make peanut butter bird cones for the winter as well as as for home decor. What you take from the earth you give back to the earth. Let me not forget about the children collecting colourful fallen leaves to press between wax paper for home or a school project. Oh the bounties of mother Earth. I love to capture photographs of the dried wild weeds; they are of such beauty.
As the children and I walk the bush I teach them about the wild plants and trees. Now as young men they are able to tell me on our walks. It is a nice feeling to know that they were actually paying attention. Wild peppermint can be found and dried for the months ahead to use in soups and stews. The red clover is almost done, but what is left can also be picked and dried for a nice cup of red clover tea. Often times you will come across a fallen birch- with this I carefully take off the bark and use it to make Christmas ornaments and for kindling. On our way home from our walk we sing. The Autumn smells permeate the house and seem to last ’til the first snow flies. This is the frugal lifestyle, which I chose, and is in harmony with mother earth. I find that the earth has so much to offer in a relaxing and comfortable way.
- 3 lbs wild grapes, stemmed
- 3 cups water
- 4 1/2 cups sugar
- 1 (85 ml) package liquid pectin
- 1 In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
- 2 Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
- 3 Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
- 4 Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
- 5 Bring to boil over high heat, stirring constantly.
- 6 Stir in pectin.
- 7 Return to full boil and boil hard for one minute, stirring constantly.
- 8 Remove from heat and skim off foam with a metal spoon.
- 9 Pour into sterilized jars, leaving 1/8 inch headspace.
- This is a Certo recipe that I use for make making Wild Grape jelly