Are you sick of jam yet? Somehow, I’m not. My in-laws were here at the end of May and we went blackberry picking one day. That week I made three batches of jam. I fully admit I’m a little crazy when it comes to jam, but it is so darn easy that I can’t help making a ton of it. And when you have big beautiful blackberries and a full-on bouquet of basil … well, I don’t know what other people do, but I make jam.
Blackberry Basil Jam
makes approximately 5 half-pint jars
5 cups blackberries, crushed
1 cup no sugar added apple juice
1 box Ball No Sugar pectin
1/2 cup finely diced fresh basil
Honey
In a 6-quart stockpot or dutch oven, heat the blackberries and apple juice over medium-high. Stir in the pectin, and bring to a rapid boil. Add the basil, and up to 1 cup of honey, depending on your tastes. Return to a boil for 2 minutes.
Remove from heat, fill jars, and process in a hot-water bath for 10-15 minutes.
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Crazy jam lady.
You know, it could be worse. It doesn’t take up space in your freezer, it doesn’t spoil, and people love getting it as a present. Much better than being a crazy cat lady.
This doesn’t seem like it would be very sweet. How do you use it? It might be good on a pork tenderloin.
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You are not crazy, I have been trying to decide with to do with all the fruit I have in the freezer. This is the best season to make jams and jellies with all the different fresh fruits and veggies out there.
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I did blackberries this weekend too! GREG
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See, now — I tend not to make jam because I’m afraid we won’t eat it. But, this looks fabulous. I would totally make up excuses to eat blackberry jam with BASIL in it. Yum.
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I have the silliest question. Are you measuring out 5 cups of berries then crushing them, or is it a full 5 cups of berries that are already crushed?
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Megan Reply:
August 28th, 2011 at 9:43 am
@Valerie, It’s 5 cups already crushed. It’s not a silly question; I had it often when I started canning!
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Megan Reply:
September 12th, 2011 at 2:26 pm
Hi Valerie, sorry for the delay in getting back to you. It is 5 cups of berries that are already crushed. What I do is crush the berries in small batches and measure as I go so I don’t end up with more crushed than I need. (Although crushed berries are a great addition to scones!)
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