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!