Jamming Our Tea: Preserves, Jams, Jellies Turn Drinkable
Forgot to make strawberry jam when the berries were perfect? Oops -- me too. And now we may have additional reasons to regret our grasshopper-like ways of ignoring the coming unfruitful season.
There is this, for example: we could be sweetening our iced tea with jam or jelly. I confess this possibility never occurred to me, but it occurred to Ana Sortum, Boston restaurateur. Her tea is not a locally sweetened thing, depending on Greek or Mediterranean apricot jam, plus fresh orange juice -- but ours could be.
We have already celebrated Stella's exquisite homemade local fruit/herb sodas. We could make our own with jams of different types.
And the cure for our failures to preserve early summer fruit: we can buy our way into jam heaven. Jennifer Gleason carries out the noble work of preserving fruit year-round (working from frozen fruit in winter) and we benefit from the beautiful, intensely flavored Sunflower Sundries jams and jellies she produces. I like the idea of blackberry-rosemary iced tea or soda made from Sunflower Sundries jam and my fresh rosemary. Or gooseberry-thyme, or peach-mint.
If you try this jammin' idea, please report back!
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