>>1849404I've been blessed this weekend. The jar on the far right is from yesterday's batch. Its much more lightly colored and the consistency is more jello-like than jam-like. The three in the middle are from today. I used much more berries this time. They are still forming into jam so i'll report on the consistency tomorrow. The very middle jar is backlit to give you a better idea of the coloring (i'm no photographer so I don't know how to get well-lit photos)
The far left is wild grape jam. This seems to be jam as soon as its jarred, no waiting necessary. Wild grapes have huge seeds which give a nice crunch that I like in the jam.
All are incredibly rich with flavor. The wild grapes are almost sour while the sumac is more tart and lemon-y. Its a very interesting flavor and I suggest everyone who has access to sumac try this at some point. Just please be mindful and leave some for the rest of us. I never take more than 20% of the plant's berries before moving on to the next one. Here is a link to the recipe I followed.
https://nowiveseeneverything.org/2020/07/31/diy-low-carb-foraged-sumac-jelly-recipe/ 