That raspberry cultivar is meant to grow in a pot. It is more of a bush than a vine. They introduced a couple blueberries too from this breeder. The call all three BrazelBerries. The blueberries are Peach Sorbet and Jelly Beanà. Here's some info: Fruit gardeners with limited space and an eye for beauty will love the the BrazelBerriesî They are new dwarf blueberries and raspberries bred to thrive in containers. True edible ornamentals, they are beautiful in all seasons and produce lots of delicious fruit in small spaces. They are perfect for folks with limited space who want to grow their own healthy food on a balcony or patio. They will also thrive planted in the ground in your yard. Raintree for many years has specialized in edible plants for the different niches in your yard including many varieties that will grow well in pots.

I’ve had mine for 3; years now. They are in huge pots on the patio. _6 hrs of afternoon/ late afternoon sun. They seem to go great (zone 6) in the spring, then around the beginning of june they start to die. I fight to keep them alive by watering and fertilizing from the moment the begin to leaf out in spring but by the middle of June I have sticks with bedraggled leaves that look sickly. I nurse them through the summer then cover with leaves/mulch up against the house foundation per the garden center where I got them. I haven’t ever had a berry in 3 years, but I have managed to keep them alive (barely)...

Modern canning jars and lids are no way as well made/durable/heavy duty as old ones. Way of the world nowdays with a lot of stuff, like furniture for example. When you make jam, the less cooking to get a good set the better, for two reasons--the flavor compounds from the fruit can be deteriorated by the heat because heat activates chemical reactions, and--the longer sugar cooks the more it caramelizes. I know this from being a maple syrup maker from way back. The longer you have to boil the sap to get it to the right concentration, the darker your syrup and the more "taste" it will have. So with jam, you will then have the sugar competing with the fruit, the fruit's taste getting weaker and the sugar's taste getting stronger. But ten minutes? I dunno. I am crap at making elegant jams and preserves. I seem to go from syrup to taffy with no in-between. I've tried a lot of methods, including the "old fashioned" one to minimize cooking time and maximize flavor, and I have never managed to master it. This is an issue for me with berries and peaches, the other fruits I think not so much. Last year I made a decent strawberry preserves with sherry and it tasted darn good, best I ever made. But my strawberry jam is not spectacular usually. Still it is MILES better than store bought, which is loaded with corn syrup. And I've never done paraffin. I've had enough experience with it making candles to last me a lifetime!

Mature Heritage berries will be 4-5' tall and with a spread of 3-4'. If you want a shorter, more compact variety, look for Raspberry Shortcake. And this is the wrong time of year to be looking for them.....try again in March. This is by far the most active and knowledgeable collection of online gardening forums :-) Yes, there can be some posting issues.....I find using phones to be the least reliable method with an actual computer/laptop (not a tablet) being the most reliable and easiest to access all the features. FWIW, I only enter the site through GardenWeb and stay signed on all the time and encounter virtually NO issues. IME, the least interaction with Houzz, the fewer problems one encounters.