Food & Drink

Blueberry-Basil Jam

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

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

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


  1. 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. 

  2. Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently. 

  3. 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. 

  4. 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.