This is the time of year when we’re grateful for the jams and jellies we made last summer. Their bright colors and vivid flavors are an antidote to the barren, snow-patched misery of March. I made two kinds of fruit preserves last summer, spiced cherry jam with New York State fruits and wineberry jelly from the wild canes on my property. My favorite is the wineberry. It has a “wild” flavor I associate with beach plums. I wrote about making wineberry jelly here.