River Cottage

·                     Place the Blackberries and the sugar into either a Jam Pan or a solid base Saucepan. Give a good stir through, taking care not to damage the Blackberries too much.

·                     Leave for roughly 30-40 minutes to allow the sugar to dissolve in the natural juice.

·                     Place a small plate in your Fridge to chill down.

·                     Place the Juniper, Star Anise, Peppercorns and Cloves Into a small Muslin square, Gather up all the corners, and tie up with a long length of Butchers string and tether the spice bag to the pan handle, ensuring the spices can submerge in the mix.

·                     Add the Rosemary, Grapefruit Zest & Apple/Apple juice and place the pan on a low heat, stir and allow to come up to a bubbling heat.

·                     Add the squeezed Grapefruit juice and the Port, give a stir and allow to boil for 5-8 minutes.

·                     Using the chilled plate, spoon a small amount of the jam onto it to check the consistency of the Jam when set. Allow to cool for a few minutes. If the Jam sample sets to your liking, remove from Pan from heat and allow to cool down slightly. If, however the Jam is not thick enough, place back onto the stove and cook out for another 5-10 minutes. Repeat the above until your perfect Jam is ready.

·                     Remove the Rosemary & Spice pouch, and then pour the Jam into a sealable glass jar.

·                     Place the Paper disc onto the Jam, Secure the Lid and store until required.