blackberry and rosemary jam

 

2c frozen blackberries
1/2c mild honey
1tbsp apple cider vinegar
1 2in rosemary sprig

1. Combine blackberries, honey, and vinegar in a small pot and place over high heat. Once the berries have softened, begin to smash them with a wooden spoon. Add the rosemary sprig and turn the heat down to low. 

2. Let your jam simmer for about 45 minutes or until it thickens enough to coat the back of a spoon with a thick sheet. 

3. Remove from the heat, puree if desired, and let cool to room temperature before storing. Store in the fridge for up to a month or follow proper canning procedures for long-term storage. 

yield: 1 cup
cook time: 50 minutes
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a no-pectin, honey-sweetened, aromatic, dark-fruit jam