Blueberry Basil Jam

 

¼ cup packed fresh basil leaves

¼ cup freshly squeezed orange juice

2 T. freshly squeezed lemon juice

4 cups granulated sugar

5 lb. fresh blueberries (or substitute frozen)

1 T. 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.