To me nothing tastes better than homemade jam on warm toast with coffee on a cool fall morning. That little hint of spring as winter approaches. Jam making is a messy process; well it is for me anyway, so I like to make several batches at a time. After perusing jam recipes on the internet I concluded that I would like to change up an old favorite and add a new recipe to my jam making process this year.
We have a hedge of wild yellow roses that borders our yard. They are magnificent when they are in full bloom, but they only last a very short time. They are prolific and it has always seemed a shame that all of the beautiful petals should go to waste. I have never eaten rose petal jam but it sound decadent and worth a try.
I made traditional rhubarb, strawberry jam (my favorite) but this year I added rose petals to the mix.
The lemon rose is new to my repertoire. It has a distinctive sweet and sour flavor and a yummy golden hue.
And a family favorite raspberry
I found a recipe for dandelion jam which I think I will try next. That is, if I can collect enough dandelions.
Update...sheesh maybe I should learn to use spellcheck more often...