Everything with rosemary – herb juice & marmelade
Summer is here and we can hardly wait to try out the slight ideas of our herb cuisine and share them with you. Matching the herb of June, we present three ways to experience rosemary as a stimulating and aromatic herb in a completely different way. Celebrate the summer with herbal jams and a special currant juice and enjoy this wonderful season.
“Invigorating pineapple jam with rosemary”
– 1 pineapple
– 2-4 stems of fresh rosemary
– Sugar 2:1 (depending on the amount of pineapple used)
– Pulp of a vanilla pod & two pinches of ginger powder or a fresh piece of ginger (approx. 1 cm)
It couldn’t be simpler: pineapple and rosemary are crushed and cooked with the other ingredients. As usual, fill into clean jam jars and enjoy as quickly as possible.
“Summer berry marmalade with rosemary and thyme and a hint of chilli peppers”
– 200 g berries of the season, such as strawberries & raspberries, in late summer also blackberries and blueberries
– 1 sprig rosemary and 1 sprig thyme each
– 2 chilli peppers, sliced and seeded
– Sugar 3:1 (depending on the amount of berries used)
All the ingredients are boiled up together, the herbs are put into the pot as whole twigs and taken out of the jam together with the pieces of chilli pepper before filling. If you like it spicier, you can increase the quantity of chilli peppers as you like.
“Currant juice with rosemary”
It couldn’t be simpler, but the result is still stunning: currant juice is heated up a lot or cooked very briefly. Then add two sprigs of rosemary to one litre of juice and leave it in the juice for at least an hour while it cools. During this time the rosemary releases its typical strong aroma. Then remove the twigs and enjoy your herbal juice at room temperature. Not too sweet and not too cold, it is the perfect thirst quencher on hot days.