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