It’s extremely satisfying to realise that not only are these pink clouds of seasonal scents beautiful to look at but delicious in a jam. There’s a buxom cherry blossom tree growing in my mum and dad’s garden and for the last few years I’ve enjoyed experimenting with the petals, making cordials, jams and using them to decorate cakes. The flavour is delicate and slightly almondy and the petals are so light that they almost dissolve with the heat and sugar, leaving a silky texture.
As rhubarb is abundant at this time of year, I decided that would bring a welcome tang and with the lime, make for a rather summery flavour to spread in cakes or dollop on yoghurt and ice cream.
Read more about how to garden forage from Beth.
How to make cherry blossom jam
- Cherry blossom petals 3 cups
- Water 500 ml
- Jam sugar 500g
- Rhubarb (use the pinkest ones) 4 sticks, finely sliced
- Limes, juice and zest 2
Beth Al Rikabi is a 'free-range chef' who creates seasonal, foraged vegetarian food for retreats and supper clubs. beththefreerangechef.com