Lingonberry & Rosemary Jam
Ingredients:
- 1kg of lingonberries
- 500g of caster sugar
- 50ml of water
- Half a small bunch of fresh rosemary, finely chopped (about 1tbsp)
Method:
- Rinse and pick over the berries, discarding any stems or soft ones.
- Place the berries, jam sugar and water in a large saucepan.
- Add the chopped rosemary to taste.
- Bring to the boil over medium heat and cook for 3–4 minutes, stirring occasionally.
- Skim off any foam from the surface.
- Pour the hot jam into warm, sterilised jars, seal immediately, and allow to cool.
- Store in a cool, dark place. Once opened, keep in the fridge.
Tip:
This jam pairs beautifully with cheese, cold meats, or roast poultry.
Chef's Recommendation:
Enjoy it with a Turkey Club Sandwich...
Turkey Club Sandwich Recipe
Ingredients (Serves 2):
- 6 slices of toasted bread (white or whole grain)
- 6 slices of roasted turkey breast
- 4 slices of crispy bacon
- 2 leaves of romaine lettuce
- 2 slices of ripe tomato
- 2 tbsp of mayonnaise
- 2 tbsp of Lingonberry & Rosemary Jam
- Salt & pepper to taste
Instructions:
Spread mayonnaise on one slice of toast and top with lettuce, turkey, and a bit of salt and pepper.
Add a second slice of toast and spread a layer of Lingonberry & Rosemary Jam on it.
Top with tomato slices and crispy bacon.
Add the final slice of toast on top and secure with toothpicks.
Cut in halves or quarters and serve immediately.