Cornelius
Leonie Loves... Blackberry and Rose Pelargonium Jam
There is nothing better than jam made from foraged fruit – so here’s my recipe.
INGREDIENTS
1kg blackberries 4 leaves of scented edible Rose Pelargonium Juice of 1 lemon 500 grams granulated sugar 4 grams of agar-agar (health food store) Water 1 Madagascar vanilla pod
RECIPE
1. After picking the blackberries, wash them thoroughly. 2. In a sterilised pot, add your blackberries, the pelargonium leaves and sugar as well as the vanilla pod, which I like to slice in half and add whole while cooking. 3. Add the juice of your lemon and 2 cups of water. 4. Simmer on a low heat for about 15 minutes. 5. Remove the mix from the heat. For a smoother jam, you can blend this in a mixer, but I love a bit of texture in a blackberry jam. 6. Remove the vanilla pod and the pelargonium leaves. 7. Sprinkle the agar-agar flakes/ powder over the mix. Put the pot back on the boil and stir until the flakes are dissolved. A jelly-like consistency will start to happen. 8. Remove from the heat and stir for 2 minutes or so, as it cools. 9. Fill your sterilised jam jars to the top, making sure you don’t burn yourself as it can be very hot. 10. Cover each jar with a disc of wax paper and seal with the lids, then turn them upside down to cool. Note. These jams should keep for about two months if you store them in your cupboard. They will, however, last longer if you have space in your fridge. Happy cooking!