Easy Blackberry and Rosemary Jam Recipe with Foraged Blackberries

Blackberry and Rosemary Jam

This is a lovely way to combine something foraged from the hedgerows with a little something from the garden. The rosemary should be subtle rather than overpowering.

Ingredients

500g fresh blackberries

400g sugar

Juice of 1 lemon

1 small fresh rosemary sprig

Method

1. Wash the blackberries gently and place them in a large saucepan with the lemon juice.

2. Cook over a low heat for around 5 minutes, gently crushing some of the berries with the back of a wooden spoon as they soften.

3. Add the sugar and rosemary sprig and stir gently over a low heat until the sugar has completely dissolved.

4. Turn up the heat and bring to a rolling boil. Boil for around 5 to 8 minutes, then start checking for the setting point.

5. To test, put a small spoonful onto a cold saucer. Leave it for 30 seconds, then push it gently with your finger. If the surface wrinkles, your jam is ready. If not, boil for another couple of minutes and test again.

6. Remove the rosemary sprig. Carefully spoon the hot jam into warm, sterilised jars and seal.

Grow Up Top Tip

Pop a couple of saucers in the freezer before you start. They make testing whether your jam has reached setting point so much easier.

And go gently with the rosemary. You want that lovely herby fragrance sitting in the background rather than your blackberry jam tasting like Sunday roast!