A Bounty of Beach Roses

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One of the best things about moving near the beach is the opportunity to forage the beach roses growing here. I fell in love with rose petal jelly (although its counterpart rose petal jam was a bit yuck) when I made it with my own roses, and the beach rose is more fragrant and purported to be more flavorful as well. Rose hips from beach roses instead of cultivated varieties are also the ones we are accustomed to in tea and jelly. So it is with glee I took my first walk to the beach to scope out the roses….and furtively gathered a couple handfuls of blooms to bring home and tuck away in the fridge.
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Gingered Blueberry Nectarine

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I went blueberry picking with my mom again this year and still have some berries to use up….about 6 quarts of frozen berries. When we went shopping the other weekend at Walmart they had the most beautiful nectarines…big and round and plump as your palm. Not those little walnut sized ones we get alot of the time. Their color was a deep red/orange with a deep yellow mixed with it. I got them home and decided they needed to go into a jar with the blueberries. All that was left was choosing a spice to flavor it with. Vanilla seemed kind of tame and I didn’t want a citrus, and I don’t have any lovely chillies….so I went with ginger. After all I have grated frozen cubes plus lovely candied bits from The Ginger People.
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Pomegranate Raspberry Thyme Jam

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I’m sorting through my files and pictures on my computer, to figure out which recipes have a full compliment of pictures and which could use a bit of help. Most of them still only have a picture of the ingredients, before they boil, after they boil and then in the jars though. I need to convince my husband to help me out or teach my mom how to take pictures with the phone or something…seriously.
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Strawberry Blackout Jam

While browsing my favorite preserving blogs I noticed a link to a 3 Day Strawberry Jam recipe from which was illustrated with a picture that can only be called food porn. The scoop of jam shown is a deep red color, looks silky and shiny and can only be thought to taste unbelievable to match the image.

Scott gleaned the idea from another blog, who pulled together her recipe from three other sources. Which makes my take on the recipe fourth hand at best. You can always follow the links through the recipes to unravel the concept though, I find it interesting reading.

This recipe does take three days, and thus will hog room in the fridge for a couple days. First with fresh berries, then with macerating berries, and finally with partially cooked berries. Its worth the effort, even if just to try it compared to a traditional strawberry jam. One of the finest caveats of this recipe is it lacks pectin, and thus with only the basics of fruit, sugar and acid you can make jam. No last minute run to the store required. Perfect for a long, lazy weekend project.
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