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.
Thursday, May 19, 2011
Rhubarb-Rose Conserve with Cherries
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.
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4 comments:
So when should I expect my jar in the mail?
Let me see what I can do.
Oooo - very yummy! You may have just inspired me to finally do something with that rhubarb that I keep fighting back away from the peas!
Yes, you should make some jam! It's so very easy. And if you don't feel like making the effort, I'll make some for you!
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