A Bit of History:
Historians believe that waffles likely originated in ancient Greece. Early waffles, named obelios and shaped like flat cakes, were cooked between two heated metal plates. This tradition and recipe slowly made its way to Europe. People in the 9th century developed iron plates with extended handles, known as oublies or wafer irons, to cook a flour and water batter. Over the next few centuries, cooks incorporated honey and other flavoring ingredients to the batter. By 1270, an oublieurs guild formed and members produced the cooking irons and some light pastries that eventually evolved into waffles. Eventually, waffles made their way to colonial America with the pilgrims. However, it wasn’t until 1906, that the first electric waffle iron was manufactured and home cooks have been experimenting ever since!
About the Recipe: Blackberry Rosemary Jam
Everyone in my house love pancakes and waffles and each of us have our favorite toppings. As spring and summer arrive, we enjoy berry picking. Nonetheless, every year we forget how big the berry buckets are and pick more fruit than we can consume before spoilage. However, a surplus of berries often leads to a fun recipe, like Blackberry Rosemary Jam.
Incorporating rosemary, balances the sweetness of berries and honey, rounding out the flavors of the jam. Pair with some easy, fresh Belgium style waffles and you have a delicious brunch worthy breakfast! In addition, Blackberry Rosemary Jam also makes the perfect companion for toast, ice cream, oatmeal, or wheat berries. You can even add it into smoothies! Better yet, this versatile batter may be used in a waffle maker or cooked into pancakes on a griddle.
Blackberry Rosemary Jam with Belgium Waffles
- waffle maker
Blackberry Rosemary Jam
- 4 cups fresh blackberries
- 1 lemon juiced
- 3/4 cups honey (substitute sugar if vegan)
- 3 sprigs fresh rosemary
- 1 1/2 cups semolina flour
- 1 1/2 cups flour (I always use Italian grade 00 flour for extra fluffy pancakes and waffles)
- 3 tbsp baking powder
- 3/4 tsp salt
- 2 tbsp apple cider vinegar
- 3 cups unsweetened non-dairy milk
- 1/4 cup maple syrup (optional)
Blackberry Rosemary Jam
- Add all ingredients to a medium saucepan. Bring to a low boil and simmer until berries break down and mixture thickens about 35 minutes. Remove rosemary sprigs.
- Add apple cider vinegar and almond milk to a large measuring cup. Let this mixture stand for 5 minutes while you measure remaining ingredients.
- Add flours, baking powder, salt, maple syrup to a large mixing bowl. Add the almond milk mixture and stir gently until incorporated. Let me the mixture rest for at least 20-30 minutes before cooking in waffle maker.
Looking for some other great jam recipes? Try these Ultratruffle favorites: