all;

Since Scots are well known for making do with what is on hand and coming up with some innovative uses for things, (this might explain why there were many marriages between Scottish immigrants and Native Americans), I though I'd post some of the things I've tried and solicit others thought and experiences/experiments with the same:

Those of us in the SE USA have an assortment of native plants at out disposal to try using for food. I have made fruit preserves, (jellies) from the following:

American and Chickasaw Plums
Prickly Pear
Mayhaw (hawthorne's that have fruit that matures in late spring)
blue berries

I am currently making a batch of jelly from American Beauty Berry. This could be really interesting; since when rendering down the fruit, it has a spicy aroma that I haven't notice in the other fruits. I just wonder if it will carry over into the finished product.

responses?