Here is the post for Marisa's March Food in Jars Challenge which will focus on Jellies and Shrubs. In the lead up to this I was brainstorming all the shrubs I could think of to make jellies out of. I questioned the validity of this, asking what discerns a shrub from an invasive from a weed or a plant? Clearly I was WAY OFF BASE. I'm still so curious what I will make, but I have two good mixologists in my life to inspire me and some wonderful tried and true recipes to fall back on. Thank you again for the Challenge Marissa! To quote Marissa from the March Challenge post, "a shrub is a combination of fruit, sugar and vinegar. When left to sit for a few days (or even longer), they develop a deep, sweet-tart flavor that is a wonderful addition to a glass of sparkling water, a batch of salad dressing, a fancy homemade cocktail, a marinade for meat or vegetables, or to a pan sauce
There is better writer on the topic of shrubs than Michael Dietsch. He started in on the topic back in 2011 with this post on Serious Eats and has subsequently written a whole book about them. Emily Han‘s book, Wild Drinks and Cocktails, is also contains a lot of tasty shrubs.
remember the essential ratio of one part sugar, one part vinegar, and a
generous handful of fruit of some kind, you’ll be good."