Since it has been summertime in the Pacific Northwest, that means it is berry season and I have been preserving up a storm.

And of course, my F3 is there to give me great ingredient suggestions.

I also have surfed the internet and many recipes do not need pectin (the jelling agent usually found in jam).

You just need to add lots of sugar and boil the bejesus out of it.

So far I have blackberry basil, raspberry lemon verbena (made easily with lemongrass and star anise) and marionberry orange vanilla.

Remember to read up on canning beforehand so you don’t get botulism which can kill you.

I’ve made a few pickles too.

But today, after using some plums from my friend’s garden to make a plum upside down cake, there were some leftover so I needed to make a syrup.

You know what also goes well with plums?

Blackberries you’ve picked in the summer. I used this fruit to make a syrup for waffles.

Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

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