Black Locust Flower Jelly

Black Locust Flower Jelly

Learn how to turn edible black locust flowers into this delicious jelly that reminds us of the taste of peach! Preparation Flower jellies are fairly straightforward to make. First, you make an infusion, or tea, of the chosen flower and hot water, then cook that flower tea with sugar, lemon juice, and pectin to create…

Violet Jelly Recipe

Violet Jelly Recipe

Learn how to turn violet flowers from your backyard into a delicious homemade jelly that tastes like grape! Picking Violets Violets are often found in gardens and around the edges of houses, forming gorgeous huge patches when left unchecked. Below is a photo of a small part of the large patch growing happily all along…

How to Make Dandelion Jelly

How to Make Dandelion Jelly

Learn how to make this easy and delicious jelly using common dandelions growing in your backyard! This recipe uses low sugar needed pectin, to reduce the overall amount of sugar needed, compared to traditional recipes. Picking Dandelions To make dandelion jelly, you’ll first need to pick yourself some dandelions! For a full recipe, you’ll want…

Maypop Jam Recipe

Maypop Jam Recipe

Make a delicious jam using fresh or frozen maypop fruit! It tastes light, tangy, and tropical, and can be stored in your freezer. (No canning required!) Identifying Maypops Maypops are the green, egg-shaped fruits produced by our native passionflower (passiflora incarnata). Be sure to check out our article: Growing & Foraging Passionflower & Maypops to…

Autumn Olive Jelly

Autumn Olive Jelly

Learn how to make delicious autumn olive jelly! The flavor is unique and hard to describe, but we think it tastes somewhat like peach or apricot, with a hint of cherry. Around here, we have acres of invasive plants, including autumn olive, kudzu, Japanese knotweed, oriental bittersweet, and more. It’s a constant effort to keep…

Easy Oven Roasted Tomato Sauce

Easy Oven Roasted Tomato Sauce

This oven roasted tomato sauce is so flavorful and super simple to make! It’s pretty much the easiest homemade tomato sauce you’ll ever make! No boiling, peeling, or canning involved! You can use any type of tomato, from cherry, to roma, to beefsteak, or a mixture of all kinds. We’ve been enjoying this sauce using…