Blueberry Lemon Basil Jam

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The sweet summery goodness of Blueberries, the tangy taste of lemon and the sweet spiciness of basil combines in this gorgeous and very delicious jam. Blueberry Lemon Basil Jam will quickly become a favorite!

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 our Sunday event.

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!

Looking for some more recipes so you can preserve your harvest? You’re sure to find something below!

Cool Condiments:
Homemade Hot Dog Relish
Banana Jam 
Candied Watermelon Rind 
Mixed Berry Rhubarb Jam
Oi Kimchi (Korean Cucumber Kimchi)
Spicy Sweet Tomato Chutney 

Blueberry Lemon Basil Jam Recipe

Sweet, summery goodness in a jar. Lovely flavor, goes great on anything you’d use jam on! 

Blueberry Lemon Basil Jam

www.dailydishrecipes.com

The sweet summery goodness of Blueberries, the tangy taste of lemon and the sweet spiciness of basil combines in this gorgeous and very delicious jam. Blueberry Lemon Basil Jam will quickly become a favorite!

4.54 from 168 votes

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Prep Time 20 mins

Cook Time 20 mins

Additional Time 1 d

Total Time 1 d 40 mins

Course Condiments Sauces and Dips

Cuisine American

Servings 4 jars

Ingredients

  

1x2x3x

• 3 pounds of blueberries stems removed
• 1 ½ cups of sugar
• 2 Tablespoons of lemon juice
• Zest of 2 lemons
• ¾ 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 ¼ 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.

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