When Jamie and I were on the hunt for wedding venues last month, we made a stop over to Tangled Garden, a specialty jam, liqueurs, etc. shop in Wolfville, Nova Scotia. Tangled Garden is an absolute must-visit spot if you’re visiting Nova Scotia as 1. their preserves and liqueurs are beyond delicious and 2. the garden in the back of their shop will have you lost for hours with its beauty. Before leaving, I ended up picking up a jar of their rhubarb rose jam because I knew that it would be a delicious addition to scones, or baked goods this summer. The first item I knew I wanted to try to make was rhubarb rose popsicles. I wasn’t exactly sure how they were going to turn out as, I had never made a popsicle with jam before, but for how simple they are to throw together, they sure taste delicious…and might I add look beautiful. I loved the floral notes and the tartness of the rhubarb rose jam combined with the sweet coconut milk, but if you don’t have access to this particular jam, I’d definitely suggest sourcing out a local jam confiture in your area. Not only will you be supporting local but you can test of out so many unique varieties of jam popsicles for yourself. The possibilities are endless!
- 1 can coconut milk
- 1 tbsp honey
- 1 scoop jam per each popsicle mould
- Blend coconut milk and honey in a blender until smooth
- Fill each mould 90% of the way full.
- Scoop jam into each mould and mix around with a popsicle stick
- Freeze for at least 1 hour
