Mother's Blackberry Jam

4 lb blackberries
6 pounds good vegan sugar
a quarter of a pint of pure clean water
three sprigs fresh rosemary
a knob of butter..(1/4 or so of a stick)

put the berries in a pot
with the water
bring to a boil and then simmer until fruit is soft
if you need to add a bit more water go ahead but not too much

after a bit of time..I would say keep an eye on it at all times..
add the sugar, the rosemary and the knob of butter
bring this to a boil and stir continuously for ten minutes or so..
do not over cook
but do make sure it is setting
now you can let this cool and go ahead and fill some very clean jars

serve over any toasted bread or scones
or with a nice breakfast of farm eggs and potatoes



The rosemary may seem an odd addition. I think it works because now you have a sauce that can be served over a more hearty dish..
Like, stuffed portabellas with apple sage and parsley stuffing and mother's blackberry jam drizzle

I should make that sometime!