Used this morning's precious nap hour to make rhubarb-rose conserve with cherries. This is the first recipe I've tried from the award-winning Blue Chair Jam Cookbook--with its intriguing recipes and gorgeous, color-saturated photography--and it's a winner! Deep and sweet with just enough tartness to make your mouth water, with a floral edge from the cherries and rose. So easy to make, too. Today, lunch will be Greek yogurt and granola topped with a big scoop of this jam.