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.
Related Recipes:
Blackberry Cinnamon JamCarefully wash the blackberries and put them in a large pot. Fill the pot with water (bottom covered) and boil...
Baked Apple Naked Cake with Rosemaryspices. Melt the butter and let it cool as well. Beat the eggs with both types of sugar for 5-7 minutes until...
Rosemary Champagne Dessert with Thyme CrumbleFor the mixture, boil the sparkling wine with sugar and cool. Add the remaining ingredients and leave to...
Beetroot Risotto with Blackberries and MushroomsFor the beetroot risotto with blackberries and mushrooms, first wrap the beet in aluminum foil and roast for...
Isabella Grape Jelly with RosemaryWash the grapes and remove the stems. Put them in a pot and mash them coarsely with a potato masher. Add 100...
Dorade en PapilotteScale the gilthead, cut the fins into small pieces with scissors, and gut the fish. Spread out the parchment...
Blackberry Cream Cheese MuffinsPreheat oven to 200 °C and line a muffin tin with paper cups. Sift flour with cornstarch, baking powder and...
Pear Jam with BrandyFirst, peel and core the pears and cut them into pieces. Boil with white wine until soft, let cool and then...
Baked Apple Jam with Cinnamon and NutsFor the baked apple jam with cinnamon and nuts, brush apples with oil and roll in granulated sugar or sprinkle...
Duck Breast with Beetroot Puree and Thyme Shallot JusFor the duck breast with beetroot puree, first prepare the puree. For the puree, wrap the beet in aluminum...