As the new crop of blackberries is well on its way, we still had a tub full frozen from last year. As this year I will be taking part in also the cookery section of a local horticultural show, I thought lets make some blackberry orientated entries. Unfortunately there weren't enough blackberries to fill my blackberry chutney pots, so will have to enjoy that on our own, however i did have my first entry ready Blackberry and Strawberry jam with a hint of rosewater.
Recipe
800g of blackberries and strawberries
800g of preserving sugar
3-4 tablespoons of rosewater
juice of one lemon
Prepare the fruit with the lemon and rosewater, and cook to soften in a large saucepan. Add the sugar to dissolve and bring to a rolling boil for approx 10 mins. Leave for 15 mins to cool and skim off the skin. Sterilise your jars and put in oven to make hot and decant and immediately seal.
No comments:
Post a Comment