Tuesday, July 22, 2008

Rose and Plum

My adventures in making botanical syrups continues, as I work on creating new ways to use herbs and flowers in cooking. The Wild Yellow-Violet Syrup and Rose Syrup were fun to make and quite tasty as well. Several pounds of ripe plums that needed used quickly were a jumping off point for a batch of Rose and Plum Jam. I used the plum jam recipe that came in the Pectin box, but added rose water instead of plain water to the recipe. As Rachel Ray would say: Delish! It was very good. One jar made a nice topping for pancakes (with a few blueberries sprinkled on top) and the rest have been canned for winter's use. Of course, one thing led to another, and. . .

. . .before long a blueberry cobbler was created, using the Rose and Plum Jam for it's sweetening agent. Yummy!

And if you read on. . .you'll see my morning tea, sweetened with Rose and Plum Jam. It doesn't get much better than that, my friends! It was pure perfection!


  1. Oh my overflowing goodness right there...

  2. I just discovered sweetening with jam by putting orange marmalade into a plum pie. It was very good. I need to explore more. Thanks for the inspiration.

  3. This made me downright hungry!!!

  4. Oh no...blueberries are my favorites and that cobbler looks absolutely amazing!


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