I went blueberry picking again last weekend. And currants and raspberries actually, but that doesn’t have much to do with this post. In typical fashion, I made some more jam. I love jams. And per my usual, I decided to make this one with a twist: adding a bit of balsamic vinegar and simmering the jam with some rosemary. Now, it isn’t an overwhelming rosemary flavor and the balsamic really just adds a bit of brightness. At any rate, it is delicious on toast but I could also see this being very yummy with savory things, like adding to a cheese plate.
Appetizers/Starters, Breads, Breakfast/Brunch, Sweet Snacks
