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Herb infused jams

Herb infused jams + rosemary infused blackberry jam recipeI know I know you might think that I am obsessed with blackberries (which is true). But how can you resist when these berries are so plump and lush right now? We just loooove picking them as we go for a walk!

Last year when I was cooking through Little Paris Kitchen book I found this recipe for the cherry compote. Not just any cherry compote, it was infused with basil and tasted amaaaaazing! This is why when I was thinking to make blackberry jam I decided to take similar approach and matched it with rosemary. It was as flavoursome as that compote I made last year ;-).

So if you are jamming this autumn, I really recommend trying out and adding herbs to your preserves. Sugar really bring out the flavour of it I think. Here are few suggestions if you like:

  • cherry and basil
  • blueberry and mint
  • raspberry and cardamom
  • apricots and lavender
  • strawberry and lemon thyme

These are just few examples, but you can experiment with any herbs. Here is blackberry and rosemary for starters ;-).Herb infused jams + rosemary infused blackberry jam recipe BLACKBERRY AND ROSEMARY JAM

makes 2 jars

  • 1kg blackberries
  • 300g sugar (we used icing sugar as it dissolves quicker, but any other sugar will do)
  • bunch of rosemary

Herb infused jams + rosemary infused blackberry jam recipe 1. Place all the ingredients in a pot and simmer uncovered for 30 min or so.Herb infused jams + rosemary infused blackberry jam recipe 2. Stir occasionally while cooking to help dissolve the sugar.Herb infused jams + rosemary infused blackberry jam recipe 3. Remove the rosemary stalks (as much as you can) before spooning it into ready sterilised jars.Herb infused jams + rosemary infused blackberry jam recipeI enjoy it mostly with toast but there are plenty of other uses as well.

Rasa xoxo

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