The best way to preserve foods is to take what you have in abundance, especially if it’s seemingly free. Buying lots of fruit to jam is just not as
economical efficient as using what is found in your yard or neighborhood.
- rose petal jam- and having one of each color is just my sort of neurosis, you too?
- lavender jam- I can imagine this being slathered on a pork roast, or used to make a nice jam soda mixer.
- dandelion jam- they are in abundance (oh my poor bitter neighbors). I wonder what this would taste like?
Do you have nontraditional plants in your yard that you harvest? Help widen my sense of vision on what is useful…