I never knew how easy it was to make your own jam until I made this Giada De Laurentiis recipe for blackberry basil jam. It was delicious and so easy.
So when I went on some crazy berry-buying-bender last week out of sheer excitement for so many delicious smelling berries in the middle of January, I thought this would be the perfect way to use some up! And I had leftover basil in my fridge. Happy!
So here’s my version just based on what I had. You can change this to suit your own taste so easily – use any kind of fruit or herbs you like. You can also make your jam any consistency you want.
Recipe:
serves a whole lot
1 C blackberries
1 C strawberries
1 C basil leaves
1/2 C sugar
juice of 1 orange
juice of 1 lemon
If you like a chunky jam, then chop up fruit first. I like mine very smooth, so I pureed them. I also really hate little blackberry seeds in mine, so I pureed the blackberries separately and then strained the seeds out.
So make the fruit whatever consistency you like. Then puree the basil leaves with whatever else is left (or with everything if you puree the fruit too).
Pour into a saucepan over low heat. Let cook for about 1 hour. Cook it in a larger pan than you think it needs, cause it bubbles up a lot. The first time I made this it boiled over the pot, and trust me – you do not want to have to clean this sticky mess up off your stove! Or lose one tiny bite . . .
Then let it cool. And you have jam!
I’m not doing nutrition facts on this because it’s too hard to tell how many servings it makes. A little goes a long way — and it is completely loaded with sugar — so don’t overdo it!
Leave a Reply