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.
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.