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
Ingredients
- 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
Instructions
- 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.
Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Fabulous Fruits:
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
Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
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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Hezzi-D
We have one blackberry bush in our yard and I love it. I’m hoping to add a blueberry and raspberry bush next year. I love blueberry lemon jam, it’s one of my favorite. Great twist with adding the basil, I bet that gives it a great flavor.
Renee
Oh how I wish I had the blueberry plants like you. What a wonderful jam to make from the harvest. Love that it has basil in it because it is one of my favorite herbs.
Jennifer @ Peanut Butter and Peppers
I love it! Looks mighty delish!!
Pam @ Blueberries And Blessings
OH MY GOODNESS!! This looks soooo good! We both know how I feel about blueberries – I’d be licking the jar clean!
Jen @JuanitasCocina
This is me…being VERY jealous of your garden. Send me jam…it’ll make me feel better. 😀
Shannon @VillageGirlBlog
I have recently become obsessed with lemon basil combinations…and now blueberries! Where has this been all my life?! Yum!
Sarah Reid, RHNC (@jo_jo_ba)
Great idea! I even have lime basil growing in my backyard… I might just try a twist!
Diana @EatMoveShine
Yum!!! This is such a creative mix, and can imagine it now on a lovely Panini with chicken, spinach and brie… wow, I need to make this jam now!!!!
Jennie @themessybakerblog@
Blueberries, lemon, and basil is a perfect combo. All of those flavors belong together. This jam looks so good. I love that you’re growing blueberries. I’m super jealous right now.
Shannon R
Never thought to put blueberries and basil together. Sounds intriguing.
Sarah | Curious Cuisiniere
I love blueberry jam. The addition of lemon and basil sound out of this world.
Micha @ Cookin' Mimi
Such a beautiful color Nicole.
Stacy
Oooh, you sold me when you mentioned the chicken breast, Nicole! This lovely jam would indeed be great on everything!
Katy
I love blueberry jam, but this one sounds completely wonderful! What a great idea to use basil!
Nancy @ gottagetbaked
Nicole, holy yum, woman! This sounds incredible! What a fabulous combination of flavour – I love basil with fruit. That long list of instructions freaks me out a bit, I’m not going to lie. I really want to try my hand at making jam though so I’m just going to have it suck it up!
Family Foodie
I wish I had blueberries growing in my garden… so jealous! This looks amazing and that color is stunning!
Glenda @ Busy-at-Home
Nicole, it not only sounds like it will be delicious, it’s gorgeous! Love your pictures and I can’t wait to try the recipe.
Maureen | Orgasmic Chef
One time, just one time do I want to be able to say, “my garden is overflowing with blueberries.” I love them and your jam looks so good!
Raquel @ Organized Island
This jam looks amazing! Blueberries are one of my favorite fruits! That is awesome that you have them in your garden.
Angie | Big Bear's Wife
It’s beautiful! !
BusyWorkingMama
Looks and sounds delicious! We’re going blueberry picking this Saturday and maybe we’ll get enough to make some of this. Great flavors!
Renee@chocolatepeanutbutterohmy
How beautiful! I adore home made jam xxx
Laura | Small Wallet, Big Appetite
What incredible flavour combinations you have in this preserve. I can’t wait to try it.
William
I just recently discovered how awesome blueberries with lemon is. Such a good combination. I plan on using some of my recently acquired purple basil to make this up. Yummy! Thanks for a very good recipe.
Mary
I live on an Island a just drove 10 miles to get the lemons . after reading the comments it sold me, my friend and I are excited to try the blubbery lemon with the basil : )
Mary
I live on an Island a just drove 10 miles to get the lemons . after reading the comments it sold me, my friend and I are excited to try the blubbery lemon with the basil : )
cindy uffelman
I have read this recipe 10 times and can’t figure out when to add the water…
chrissy
What size jars are these?
Nicole Cook
The jars I used are approximately 8 ounces – a standard jelly jar.