For the blackberry-rosemary jam, mix the blackberries with preserving sugar.
Leave to infuse for 2 hours if possible, stirring frequently. Puree the blackberries and bring to the boil with the juice, lemon zest and rosemary sprigs. Boil for approx. 7 – 8 minutes (jelly test).
Fill the blackberry-rosemary jam into clean, rinsed jars while still hot and seal immediately.
Preparation Tip:
Remove rosemary sprigs according to taste. The longer the rosemary sprigs are in the blackberry-rosemary jam, the more intense the flavor will be. It is therefore recommended to remove the twigs after about 4 minutes.