For the jam, I placed the rest of the blackberries from this year’s harvest (2 handfuls) in a casserole with a bit of water in the bottom.
I sprinkled the berries with vanilla sugar, grated ginger and grated orange zest. taste how much vanilla, zest and ginger you like.
Boil about 5 minutes.
let it cool. keep it in your fridge for about a week.
- Parsley to fill your food processor
- Freshly squeezed orange juice (½ a orange)
- A handful pumpkin seeds
- A quality oil
- Salt and pepper
Start by blending the seeds until they become like flour. add the remaining ingredients in amounts that please your taste buds, and add oil to you reach the consistency you like.
Store in your fridge