Autumnal Equinox 2026: Thoughts and Readings

I'm thinking about the idea of the equinox: 24 hours supposedly* divided evenly between day and night, happening twice a year. Half of one, half another, and yet that isn't at all how we experience day or night. My day starts when I wake up, ends when I fall into sleep. This time of year night, meaning darkness falling, begins before I sleep, and I definitely go to sleep more than 12 hours after I awaken. The Latin roots may mean "equal night"—aequus (equal) plus nox (night)—but that doesn't mean we divide our energies equally between day and night or that I rest as much as I wake.

And yet, and yet—

These astronomical grace notes of the year give us reason to pause. Reason to recognize we live within larger and larger spheres. We may pause within our minds, yet we're always moving even when we're standing still, riding atop an earth spinning on its axis at over 1,000 miles per hour (1,040 at the equator) and whirling around the sun at 67,100 miles per hour. The Sun and Earth orbit the center of our galaxy at something like 447,000 miles per hour. The Milky Way Galaxy is moving. Everything is moving. We are never, ever still. Or we are both still and moving, half and half.

The ancient Celts (who provided some of my ancestry), the Mayans and others used the wheel to symbolize or track time and the seasons. We now enter the season of Mabon (a name given to it in the 1970s, not an ancient traditional name). This is a time of harvest, balance, reflection, releasing what we don't need as we approach the dark. A site on the pagan or Wiccan calendar tells me "the ancient Mayans designed Chichen Itzá to mark the equinox sun, while Neolithic and Bronze Age peoples built sites like Carin T in Ireland and Mnajdra in Malta that align with the sunrise on this day." The Goddess moves from Mother to Crone, a journey I'm taking over the decades although the role of Mother stays with me always.

This is harvest season. My shelves are lined with row upon row of jars, jams, jellies, and chutneys, apples making a prominent appearance thanks to an unexpected gift from a stranger. The ground may be cold, the skies grey, as we move toward winter, but blackberry, elderberry, cherry, hot peppers, mint, tomatoes, and other sweet or savory flavors will join freshly baked brown bread on my plate. This comfort food rewards my labor planting, tending, picking, gleaning, cooking, canning, kneading, shaping, baking. I learned this from my parents, who stocked basement shelves and freezer through summer and fall to lay up stores for the cold season. Measuring time by what ripens, what is past, tells me when summer is turning toward fall.

Emergence Magazine provides me with seasonal meditations. These ask that we pay attention, real attention, to the changes in the world around us. This time of year I both see and feel the change in the angle of the light over the course of the day. Seasonal practice #29, "Slanted Light: for when the sun is slung low," speaks to this:

"Place yourself in a patch of shallow sunshine. What hush does this low light bring to the landscape? How is each space listening to the changing of the light? While the glare and warmth of summer feel like an out-breath, this muted, shallow quality of light is like an in-breath. In long shadows and pale hues, what retreats?"

Then there is #38, "Falling Leaves: for when a colorful carpet adorns the ground":

"Lie down in a pile of fallen leaves. Touch them. Smell them. Are they damp, spiced, sweet with the smell of rot? Imagine the cycle of decay and renewal taking place right beneath you—the leaves slowly breaking down, becoming soil. How do you feel this cycle present within you at this moment: what parts of yourself do you feel called to shed and transform in order for new growth to begin?"

I happened across a piece on the idea of knitting the wheel of the year, each season suggesting different projects, different weights of yarn for the changing daylight and temperatures. As a knitter I love this idea of settling into the season as I settle into my chair with yarn and needles (and a woolsucking cat who needs to be kept far, far away from my tasty bag of merino cat snacks).

My hemisphere of the Earth begins to tilt away from the Sun, taking us from warmth into cold, from light into more and more darkness. The leaves reveal their true colors, the scarlet and gold and orange there all along beneath the green of chlorophyll. I gather leaves on my walks and arrange them in patterns by my door, my "leafspedition land art" decorating the earth for a few days before becoming earth. Like the leaves, I settle into what I am becoming, the yarn in my hands becoming something new.

*I say the equinox is supposedly an equal division between day and night because the equilux, the actual half-and-half division, happens a few days after the equinox, much to my surprise. The Farmer's Almanac explains:

"The Latin root says “equal night,” but the day of the equinox is not actually the day day and night come out exactly even at most places. That day is the equilux, and in the Northern Hemisphere it falls a few days after the September equinox. Two effects pull the dates apart: the Sun is a disc, not a point, so sunrise begins the moment the top edge clears the horizon, and Earth’s atmosphere bends sunlight, letting us see the Sun slightly before it rises and slightly after it sets.

Together those effects add several minutes of daylight to the equinox day. For most of the continental United States, the equilux in 2026 lands between September 25 and 27, with northern states reaching equal day and night a day or two earlier than southern ones. After that, the night side runs ahead, and the days shorten in earnest."

It seems to me, then, that we may think we see balance even though it actually falls somewhere else, perhaps a bit later and in a different place than we thought. We may find our balance standing still while moving faster than we can imagine, watching the light change and the leaves fall.

"Equinox"
Richard Wehrman

The Garden releases its last
radiance, not as something failed,
but as its full reason for being: to give
continually, to its last bit of energetic being.
Its giving is its beauty. It is a smile,
it is the heart of love.

“Autumn”
Rainer Maria Rilke

Leaves are falling, falling as if from afar,
as if, far off in the heavens, gardens were wilting.
And as they fall, their gestures say "it's over."
In the night the heavy earth is falling
from out of all the stars into loneliness.
We are all falling. This hand here is falling.
Just look: it is in all of us.
Yet there is one who holds this falling
with infinite tenderness in her hands.

"Natural History"
Sam Hamill

                    May she
be happy, filled
with the essential,
working in the twilight,
on her knees, at autumn equinox,
gathering the stories
of silence together,
preparing to meet the winter.

"Autumnal Equinox"
Terri Kirby Erickson

Autumn
shakes the summer
from our minds until it falls like leaves,
skittering down an empty street.

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Apple Mint Jelly Yet Again: The Ratios with Fresh Apples

Making jam or jelly is always an exercise in math if you're not following a recipe precisely. For apple mint jelly the question becomes whether I have enough mint on hand to flavor a given quantity of apples. This set of instructions helps you calculate proportions based on what you have.

X = Cups of mint leaves and stems, chopped (yes, you can use the stems, which also carry the minty goodness; I leave out ones that are very thick and woody)

2X = Pounds of apples, quartered, not cored or peeled because you want to keep the pectin, and including any skins or cores you have from other appley goodness you're working on to provide extra pectin, although it can't be all skins/cores because then you won't have apple flesh to extract juice and flavor from

2X = Cups of liquid: Water, or half water and half white vinegar

If this fills an entire stockpot, split it into two so the cooking goes more efficiently.

Bring apples, liquid and mint to a boil, then reduce to a simmer. Cook until apples turn to a soft mush, approximately 20 minutes. Mash it all up a bit with a potato masher

Set the apples and liquid to drain in a jelly strainer set-up or a sieve lined with cheesecloth set over a big bowl. Do not press on the solids. When you do that you end up with cloudy jelly because you pushed some solids into the juice. Let the mash sit for several hours or overnight to get every possible drop with the help of gravity.

Your labors and time yield a given amount of juice. Some recipes will tell you to add water to get to a specific number of cups. Why on why would you dilute the delicious juice you just made? Don't do that.

Your final math problems: 

  • For each cup of juice, add 7/8 cup of white sugar. This is 3/4 of a cup plus 2 tablespoons.
  • For each 2 cups of juice, add 2 T. lemon juice 
You can figure out smaller proportions where you fall short of a full cup or you can accept that cooking is improv, start with a baseline that rounds down rather than up because you can't unsugar something, and taste the juice at some point as it cooks.

I did this the other day and ended up with 6 cups of minty apple juice. That yielded 3 half-pints, 9 quarter-pints of jelly. 

I probably skimmed off another quarter-pint of foam from the top to create nice clear jelly. That foam doesn't go to waste at our house; I put it in a little jar that goes in the fridge to be eaten as scrap jelly. It tastes good; it's just not ready for its close-up.

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Poetry and Place

A story with a happy ending, brought to me by poetry:

I had the great good fortune to go on a family trip to England last year, with a stop in Wales. In a bookstore in Caernarvon I picked up a book of poetry, This Common Uncommon by Rae Howells. 

She's following in the footsteps of an earlier Welsh poet, John Clare, who wrote about the effects of the Enclosure Act. Howells' poems describe Clyne Common in loving detail, from the plants and creatures to the people fighting to save it from development. Wales has a national law protecting spaces that hold endangered species and they're trying to preserve their commons, but this one was owned by an English lord who wanted to develop it.

I read the book over the course of a few weeks, resisting the urge to find out what actually happened in the legal battle. I finished the book, read the beautiful last poem "Jays in Love", and promptly searched on "Clyne Commons legal battle."

They won! They saved the commons! Many, many people fought to save it and won.

It isn't that this book of poetry necessarily turned the tide. But it brought me so much joy to know that this place she observed so closely and described so beautifully is still there. The scrubby land the lord had offered up as "replacement value" is a perfectly good place to put houses, since housing is a real need. You can build houses without destroying irreplaceable habitat. And the people who live in those houses can enjoy and appreciate the commons that will still be there, living and breathing. 

Reading the first lines of that article moved me to tears. People loving a place and caring and fighting for it can and do make a real difference in the world.

This story of place has extra resonance for me because my maternal grandfather was of Welsh descent, although I have no idea which part of Wales his family originally came from. Welsh mythology has always appealed to me, and in college as a linguistics major I took a semester of Middle Welsh. Going to Wales meant riding on a train that announced stops first in Welsh, then in English, and hearing Welsh spoken as the primary language in the bookstore where I got this book and a new translation of the Mabinogion, the Welsh mythology I read as a child.

I want more poetry of place. If it's coupled with a victory for the planet, so much the better. Know of any?

Elderberry Jam JK Jelly Because Raccoons

This is neither a jam recipe nor a jelly recipe. It's a jam-into-jelly story and you should not do with your elderberries what I did with mine.

That said, I will go on to say that the jelly turned out fabulous. It's the perfect texture for my jelly tastes: soft and pourable, but at a slow pace, not a runny liquid that didn't really set. It's a glorious deep purple color and it tastes good.


Now for the story. 

One August night as I read in bed I heard a lot of noise outside, like something breaking bushes or wood. What on earth was it?! I didn’t think a human intruder would be that noisy so after a few seconds I had my suspicions.

I turned out my lamp and looked outside. Couldn’t see a thing even after my eyes adjusted. Turned on my phone’s flashlight and shone it out through the screen. Couldn’t see a thing. Put on my robe and sneakers and went outside, where I discovered a mama raccoon who was BREAKING my elderberry bushes’ branches to get at the ripe berries! I had guessed raccoon but the woody noise had been a bit of a mystery since we don’t have a brush pile out there.

She made a very ominous low rumbling sound. I realized why a second later, as an immature raccoon edged past me on the fence about three feet away. She was clearly saying “Don’t you dare hurt my baby!” I won’t, Mama, but get away from my berries! Once the baby made its way to her we had a staredown for a few minutes. She backed slowly away but didn’t really want to go. Even after I turned off my flashlight I could see glowing eyes watching me, the mama’s eyes higher than the eyes of the baby crouched in front of her.

The next morning, some very sad elderberry bushes awaited. I trimmed off one truly broken branch. With a couple more I’m going to try taping them up as if I’d grafted the branch and see what happens. I’d been planning to harvest anyway. Time to make elderberry jam! Or is it?

Photo of a steel container full of bunches of dark purple elderberries still on the stemsElderberry safety warning!

Elderberry canning comes with safety warnings, though. The University of Wisconsin is quite clear on this point. Their "not safe for canning" headline is discouraging, but that's not really what the article tells us. It says weigh ingredients and make sure you add enough acid!

"For Jam, the weight ratio of elderberry pulp to sugar must be no more than: weight of fruit/ weight of sugar = 47/55 = 0.85. For every 16 ounces (1 pound) of fruit pulp for Jam, your recipe must include at least 18.9 ounces, by weight, of sugar. It is not acceptable to use dry measure cups or assume that a 1-cup measure of fruit or sugar weighs 8-ounces, it will not. You must weigh ingredients."

There's more information there about making jelly, adding lemon juice, not using honey, not reducing the sugar ratio. (You can add more than the recipe calls for, never less.) Read the article if you're going to can elderberry jam or jelly. Honestly, this makes me wish I'd chosen a different food-producing plant for that corner. After the Incident of the Raccoons in the Night, I'm actually thinking about pulling out the bushes (I planted one and it sent out a volunteer so I have two) and putting in something else. Probably also raccoon-tempting, but more conducive to canning.

Elderberry Jam

I had 4.75 pounds of elderberries after all the cleaning, from this saved-from-the-raccoons batch and ones I'd harvested earlier this year and last year. Elderberries keep coming on so it's a while before you're done with them.

Cleaning tricks: Freeze them first. Hold the stem over a big bowl and geeeently run a fork down the twigs. Berries will pop off. Some of the annoyingly minuscule stems will too, and you need to pick out as many of those as you can spot.

My rooky error at this point! I forgot that when you double a jam recipe you really add to the cooking time before reaching the jelling stage. You're (I'm) better off making two smaller batches rather than one big batch. Uh-oh. I'm committed now, though, because at this point I'm using my Dutch oven to cook the batch of apple hot pepper jelly. I made the juice yesterday and left it to drain overnight and I already had it on the stove. So now I can't split this batch.

With the University of Wisconsin guidelines in mind, and an online percentage calculator to do the math for me, I worked out that 4.75 pounds was 85% of 5.58 pounds. Round up, not down! 5.75 pounds of sugar it is. Got a bit edgy here: I used 5 pounds of white sugar, .75 pounds of brown sugar, after checking that it is indeed okay to substitute. I wanted that slightly caramel edge that brown sugar brings.

How much lemon juice, needed to help it gel since elderberries are low in pectin? The Creative Canning Elderberry Jam recipe gave me a ratio: 1/2 cup of lemon juice is 20% of the 2.5 pounds of elderberries she had. That meant 0.95 cups of lemon juice. Call it a scant cup, filled to the line or a skosh below. (If you measure by the titch instead of by the skosh, that's fine.) 

And now to get a gigantic pot of elderberries to boil....

They do foam up quite nicely, as promised/warned, and I was glad I had them in my deepest stockpot.

Photo of a tall stainless steel pot. In the pot, tiny dark purple berries stirred by a wooden spoon, with a bright red foam appearing on top of the berries in the right half of the kettle.
But after 45 minutes of cooking, stirring often, I still had pretty chewy elderberries. It was getting late, I'd already made the apple hot pepper jelly, I wanted to be done.

Pivoting to Jelly

Again, not the recommended jelly method. I should have cooked the elderberries without sugar, left them to drain overnight, then mixed the juice with sugar and lemon juice. The Extension site also noted that jelly required a higher sugar:fruit ratio than jam and I now didn't have a way to measure that because the sugar was in the jam pot.

Onward. I drained the elderberries in my jellybag strainer, not letting them sit overnight, just waiting for the drips to dwindle to an occasional one rather than a stream. I put the juice in my Dutch oven (clean by now), added another 1/2 cup sugar figuring I'd already rounded up the sugar when I thought I was making jam, brought it to a boil, and let it cook, skimming the foam off. 

I test readiness both with a thermometer for temperature and by dipping some juice, holding the wooden spoon on its side, and watching how the liquid behaves as it runs off. If it's dripping fast like water, it's not ready to jell. If it's in slow syrupy drips, or better yet running together to form more of a sheet, it's ready. I got t his juice to the slow syrupy stage and called it good enough.

Into the jars, into the hot-water bath for 15 minutes, and done.

The next day I opened the one quarter-pint that had come up a tiny bit short when I filled the jars. To my surprise and delight I had gorgeous jelly. A deep purple, a pourable but jelled consistency, and a taste that for me was a lot more rewarding than those chewy, somewhat woody berries. It has an astringency unlike my other jellies but I like it. 

Maybe I don't get rid of those bushes after all. Although I do think next year I'll try elderflower jelly so as to avoid tempting the raccoons.

Again, this is not a recipe. This is what happened because raccoons.

Yield: 5 half-pints, 10 quarter-pints.


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