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Making jams & jellies from the fruit of Texas native plants

Homemade jelly from mesquite beans, redbud blossoms and anaqua berries? Yes, and it’s delicious!  Come to the next meeting of the San Antonio chapter of the Native Plant Society of Texas (NPSOT) to learn about the art of native Texas jelly-making.  Paul Gates, our speaker for the February 28th meeting, has been making jams and jellies since his teenage years and will share his techniques and recipes utilizing local native plants such as Mexican plum, Blanco crabapple, American beautyberry, elderberry, Brazilian bluewood (condalia), redbud, dewberry, anaqua, mesquite, mustang grape, and, of course, agarita. 
Check out Paul’s blog at 

Tuesday, February 28, 2012
Lions Field Adult Center
2809 Broadway (at Mulberry, by Brackenridge Park)
Map at 
6:30 pm – Native plant & seed exchange and social time
7:00 pm – Meeting and program


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  • Bea C.

    I really enjoyed it. the speaker was very enthusiastic about his subject, made us laugh, gave us great ideas for jelly-making, and even brought samples for us to try.

    March 2, 2012

  • A former member
    A former member

    Very interesting meeting. I did not know that I had so many edible plants in my yard!

    February 29, 2012

  • John N.

    Paul Gates is a terrific speaker. His animated presentation was not only a how-to on making jellies from native plants but included a good bit of botany as well. Although everything on the tasting table was luscious, the surprise favorite was Paul's mesquite jelly. Let's hope for plenty of sweet mesquite beans this year.

    February 29, 2012

  • Jerry M.

    An excellent presentation on making jellies and jam using both slides to illustrate the plants whose fruits are used and an actual demonstration of jelly making starting with juices. Also had jellies to sample that were delicious.

    February 29, 2012

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