Our garden has been over flowing with blueberries this summer, so we set out to do some canning to preserve some. This wonderful Blueberry Lemon Basil Jam was born by our overabundance of these blueberries and our basil which is also growing like a weed.
I love canning so I was pretty excited to find out that was our theme this week for #SundaySupper. Our garden is overflowing with vegetables this year and I know we will be canning a lot of it. This year we added three blueberry bushes to the mix, and have not been disappointed. We wound up with so many blueberries I was actually afraid we would not be able to use them all up. So we’ve been freezing a lot of them, but I’ve also been making jams. This Blueberry Lemon Basil Jam is our favorite we’ve made so far this year. So full of flavor and tastes great on toast, waffles, bagels, sandwiches and even smothering a grilled chicken breast! Soooo good!
Blueberry Lemon Basil Jam Recipe
Blueberry Lemon Basil Jam
- 3 pounds of blueberries, stems removed
- 1 1/2 cups of sugar
- 2 Tablespoons of lemon juice
- Zest of 2 lemons
- 3/4 cup of water
- 10 basil leaves
- 1 tablespoon of powdered pectin
- To start, stick a small plate into your refrigerator to chill. This is used to test the jam constancy later on.
- In a great big bowl, you're going to mix up the blueberries with the sugar, lemon juice and lemon zest. Allow to sit for a bit. While it's sitting, get your jars together and start preparing them.
- Prepare your jars for canning - I use a ball canning kit so I just followed the directions on the insert. I used two mason jars and 2 old small jelly jars I'd been saving for the photos. (seen in photo) Four Mason jars should work sufficiently for you. Depending on your canning equipment on hand, you might need to purchase a canning kit to properly prepare your jars for canning.
- In a small piece of cheese cloth, lay the basil leaves on top and smash, and slice them up a bit so they release their full flavor. Tie the cheesecloth closed with some kitchen twine or string.
- In a medium pot on medium heat on the stove, add the blueberry mixture and the basil cheesecloth package with the water.
- Heat the mixture to a boil.
- Once the mixture is boiling, mash the berries up so they are no longer chunky. You can use whatever you want to mash them, I just used the back of a spoon.
- You want the mixture to be much smoother. Don't hesitate to smash that bag of basil down into the blueberry either, just to get some more of that flavor in.
- Boil the entire mixture for about 20 minutes or so. Be sure and stir it up frequently so it doesn't stick and it's evenly cooked.
- At the end of 20 minutes, use a spoon to skim off the foam that collects on top. Remove as much as you can. It all has to go.
- Reduce your heat to a low simmer (make sure it's still bubbling) and continue skimming off the foam and stirring often until the jam thickens. If you don't stir often enough, and the jam begins to thicken, you will burn the jam. To get to the properly thickened stage, it took me to about the 45 minute mark but can take more than an hour to accomplish.
- Stir in the pectin at this point and stir well.
- You can now test the jam with the plate we put in the refrigerator.
- Grab the plate and plop a small spoonful onto the plate and then stick it back into the refrigerator for about a minute. Remove and tilt the plate a bit to the side. If the jam runs, it's not ready. It should stay right where it is. If it's not ready, continue cooking and stirring and add a little more pectin if needed, but often if you just give it a bit more time it will thicken and gel.
- When the jam is finally ready, remove the cheesecloth filled with the basil with a slotted spoon. You can throw this all away.
- Using a ladle with a spout, ladle the jam into your jam jars leaving about a 1/4 inch of room between the jam and the top of the jar. Screw on the lids (be careful jars are VERY hot).
- Submerge them in rapidly boiling water for an additional 5 minutes.
- When they are done, remove them from the water and listen for the audible sound which will let you know they are sealed. It's a weird kind of pop sound with a little metal ring to it and sometimes isn't very loud.
- Allow the jam to sit for at least 24 hours before using.
Don’t forget to check out the other awesome recipes in this week’s “Preserve the Harvest” theme.
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
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