Blackberry Basil Jam

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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 - What do you do with big beautiful blackberries and a full-on bouquet of basil? Make blackberry basil jam, of course!

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Blackberry Basil Jam

Blackberry Basil Jam

Blackberry jam with fresh basil
Author : Megan Myers
5 from 2 votes
Print Pin Recipe Review
Cook Time 30 minutes
Total Time 30 minutes
Servings 5 half-pint jars
Calories 36 kcal


  • 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.


Calories: 36 kcalCarbohydrates: 9 gSodium: 3 mgFiber: 1 gSugar: 7 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. 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.

  2. 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.

  3. 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.

  4. 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? 🙂

    1. @Valerie, It’s 5 cups already crushed. It’s not a silly question; I had it often when I started canning!

    2. 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!)