Sunday, June 7, 2015

Summertime Jam Series: Blueberry Basil Jam~

It's that time of year again for us. Our Summertime jamming sessions. Oh how I love fresh fruit jams throughout the year. I don't buy commercial jams anymore unless my cupboard is bare. I started canning 15 years ago and will continue to can for however long I can. I love it. The art of canning has made quite the comeback in the last decade...Especially with those who are health conscious or living off their land. I don't have a garden or fruit trees anymore, so all my fruit comes from local farms as much as possible. Oh the joy of...Making your own jams, and canned goods. This Summer I thought it would be fun to do a jam series and share with my readers. Every week this Summer I will share a recipe for some delicious jams. If you have never tried your hand at canning or making jam before, I want to encourage you that it is easy, inexpensive, fun and rewarding for your whole family. Oh the joy of opening up a lovely jar of  Summer fruit jam during the Winter months...The taste of Summer at your fingertips and made by you!

~Blueberry Basil Jam~


10 cups whole blueberries (about 3 1/2 pounds)
4 1/2 cups granulated sugar, divided
1 package no/low sugar powdered pectin
1/2 cup fresh basil leaves, coarsely torn
1 tablespoon lemon juice
1/2 cup filtered water


Prepare your canner and wash/sterilize 8 half-pint mason jars. Keep jars in hot (not boiling) water until ready to use.
In a small bowl, whisk together 1/4 cup of sugar and pectin. In a separate bowl, measure out remaining 4 1/4 cups of sugar and set aside.
Wash blueberries and discard stems. Place in a blender or food processor. Cover and pulse to evenly chop. Do not liquefy. Transfer into an 8-quart saucepan.
Add basil, lemon juice and water in food processor. Pulse until well blended and no large chunks of berries or basil remain. Add to saucepan.
Stir pectin mixture into blueberries, and cook over medium-high heat until mixture reaches a full boil that cannot be stirred down. Quickly stir in remaining sugar. Return to a boil, and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle hot jam into jars, leaving 1/8-inch of head space. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Unopened sealed jam in jars are good for one year on the shelf. Opened jars of jam should be used with one month.

This jam is so good with a delightful hint of basil....MMMMM!!! 
To die for! (not literally) I hope you will enjoy making this...So so delish! 
You won't be disappointed!
Happy Summertime Jamming Y'all!

No comments:

Post a Comment