Oh, how I love a good food pun.
Yes, PUMP up the jams! Last weekend at the ABGB Austin Flea Market, I had a record breaking sales weekend, outside of the holiday season. This week, I am a jam making fool! I cannot believe that I am wiped out of stock.
Now, I would have been standing over the stove sooner, but I certainly didn’t foresee blowing out my back, which had me laid up for a few days. Still a little tender, I got to it this weekend!
I’m kicking off the fall with blackberry rosemary jam. This one is slowly becoming a silent favorite amongst regulars. It’s got the sweetness from the fruit (obviously), I leave the seeds in for a little bit of tooth and texture, the rosemary adds a touch of savory and is quite aromatic. I’ve heard folks tell me they put it on an english muffin with butter, others use it as a last minute touch on grilled pork chops, etc. I, myself, love it with brie! Whether it’s on grilled cheese or a condiment on a burger with arugula and more brie, of course.
Check out the upcoming craft fair schedule over the coming weeks to pick up some Blackberry Rosemary Jam to add to your cupboard.