“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
Food & Drink
A perfect partner for hot biscuits, courtesy of Suzanne Vizethann of Atlanta’s Buttermilk Kitchen
Photo: Angie Mosier
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
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.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.