Food & Drink

Blueberry-Basil Jam

Name: Blueberry-Basil Jam
Ingredients: ¼ cup packed fresh basil leaves; ¼ cup freshly squeezed orange juice; 2 tbsp. freshly squeezed lemon juice; 4 cups granulated sugar; 5 lb. fresh blueberries (or substitute frozen); 1 tbsp. apple pectin

A perfect partner for hot biscuits, courtesy of Suzanne Vizethann of Atlanta’s Buttermilk Kitchen

May 28, 2020

Photo: Angie Mosier

“This is our house jam at Buttermilk Kitchen, and all of our biscuits and toast are served with it. The basil gives the blueberries a nice zing that makes you go ‘mmm.’ You could also substitute blackberries if that’s your thing.” —Suzanne Vizethann

Blueberry-Basil Jam

Yield: about 12 cups

- ¼ cup packed fresh basil leaves
- ¼ cup freshly squeezed orange juice
- 2 tbsp. freshly squeezed lemon juice
- 4 cups granulated sugar
- 5 lb. fresh blueberries (or substitute frozen)
- 1 tbsp. apple pectin

Preparation

Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.

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