Photo: Sweet Basil and Blackberry Jam Recipe
Ingredients
- One 16-ounce bag frozen blackberries, thawed, juice reserved
- 4 cups fresh basil leaves (3 1/2 ounces)
- 2/3 cup sugar
- 1/4 cup fresh orange juice (from 1 large orange)
- 3 tablespoons fresh lemon juice (about 1 medium lemon)
Directions
Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.
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By myvanbud_7437656
San Jose, CA
on August 06, 2012
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WOW! I have so much fresh basil out in my garden I thought what a lovely way to use the basil. It was so easy to make and I love the flavor of basil and blackberries.
By cwright98
Anderson, SC
on August 02, 2012
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Awesome! Flavors blend nicely.
By dehejna
on February 20, 2012
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This is absolutely delicious. I've made it twice and the fruit juices and basil mix together really well. It will last a lot longer than 3 days in the refrigerator. I love basil but I cut down on the basil a little bit as it can be too much. I also cut back on the sugar a little bit because I think the whole 2/3 of a cup plus the sugars from the lemon & orange juice make it a bit too sugary. This is a great recipe!
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