This spring and summer I ve been already making jam and keep giving them away and making more. I ve made some rhubarb and Strawberry-rose jam. This weekend I will make some redcurrant jelly. I just love making it! For sure it is easier to buy a jar of strawberry jam than to make it yourself but there is definitely something to be said for the feeling of accomplishment and satisfaction from eating your home made jam. And not at least the sustainable and eco-friendly wink. So give it a try, go to your local market and get some strawberries. I recommend you start small with just 500 gr of fruit and make 1 jar.
Cherries are in season right now and they taste sooo fabulously sweet and juicy. A way to enjoy them also in the fall and winter months is to can them in syrup or in whiskey. In the fall I will share a Belgian classic made with cherries in syrup so I made a few jars. Check out my does and don’t about canning and my sweet and boozy versions.
I posted this Wednesday my tempura courgette blossoms (link HERE) and told you how much I love flowers and how my dad thaught me all about edible flowers and herbs. Today I share my ultimate edible flowers guide and how to use them in your cooking and your drinks.
Right now courgettes planted in spring are giving a bounty full of blossoms and they are sooo yummy and pretty to eat together with the baby courgettes. I just wish I could grown them in my urban garden but alas not enough sunlight. I LOVE flowers! In the garden, in a vase, in my tea cup and on my plate. I guess I was raised eating flowers, my dad was one of the first Michelin star chefs in Belgium growing his own fresh herbs and blossoms at home. I was in charge in summer to pick 40 blooms and leaves of each every day. I just loved the colourful plates it made, sooo pretty.