I know what you’re thinking. You’re thinking that blackberry and basil seems like an odd combination to use in a jam recipe. You’re right. It is. But it’s a combination that works brilliantly well. Don’t think of the basil as tasting as it would in a pesto dish; it doesn’t come across as powerfully. Instead, this Blackberry and Basil Jam is a sweet and fragrant preserve, which will be enjoyed without so much as a frown.
As we move into June an increasingly diverse range of fruit and veg begins to come into season, settling in for the summer ahead. Apricots, blueberries, cherries, beans of all types, artichokes, aubergines; you name it, it’s probably going to be available soon and at an attractive price. The same, of course goes for raspberries, which should be around until early October. But there’s nothing wrong with getting on the bandwagon early. Get preserving and try your hand at making Raspberry Jam.
The British tea scene would not be where it is today without Homemade Strawberry Jam. What other condiment would have had the audacity to fill the sandwiches, sponges and scones at the same picnic? And, what’s more, do it up and down the country, over and over again? On top of all that, it’s more frugal and far easier than you might think.
Running from January all the way through to the end of April the Yorkshire forced rhubarb season is one of the best things about food in the first few months of the year. More delicate and slightly sweeter than the main crop, forced rhubarb is the perfect candidate for my rhubarb and ginger jam recipe.
Damsons are probably the perfect fruit to feature on this blog as the British climate means they grow in abundance each year. However, despite the relative profusion of this small plum people tend not to pick them, perhaps because they are less versatile than the average plum. As such, damsons are particularly easy to find outdoors, but are also incredibly cheap to buy. So, what are you waiting for? Get making your very own Damson Jelly.