BLACKBERRY AND ROSEMARY JAM
Jam isn’t hard work. I think a lot of people assume that it is and are bit scared of making their own. It’s actually pretty quick and if you use homegrown or foraged fruit it’s pretty cheap too.
I’ve talked about my love of blackberry picking and my many fond memories of it before but I have to say that there aren’t many bushes local to me now so I had to use frozen fruit for this. The rosemary was homegrown if that redeems me at all…
Mr Colonial Cravings is pretty obsessed with tea and so my kitchen drawers are awash with various infusers. These are perfect for popping the rosemary in but if you don’t have one of these you can just tie it up in a little muslin bag.
Makes 2 jars
juice 1/2 lemon
3 sprigs fresh rosemary.
1-2 tbsp water
small knob butter
Put a small saucer in the freezer to chill, you’ll need this later to test for a setting point.
Simmer the fruit with the lemon juice and water for 5 minutes to release the juices. Strip the leaves from the rosemary stalks and tie them up in a muslin bag or put them in a tea infuser. Add this to the pan. Stir in the sugar and bring the mixture to a gentle rolling boil for 20-25 minutes.
Test for setting by dropping a teaspoon of the jam onto the chilled saucer. Let it cool and push your finger through it, if the surface wrinkles then it’s ready. If not let it boil for a few more minutes. Skim most of the scum off the surface of the jam and add a knob of butter to disperse any that remains. Carefully pour the jam into warm sterilized jars, seal, label and leave to cool. It’s as easy as that!