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Blueberry Basil Jam<\/p>\nBlueberry Basil Jam<\/p>\n
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\u00bc cup packed fresh basil leaves<\/p>\n
\u00bc cup freshly squeezed orange juice<\/p>\n
2 T. freshly squeezed lemon juice<\/p>\n
4 cups granulated sugar<\/p>\n
5 lb. fresh blueberries (or substitute frozen)<\/p>\n
1 T. apple pectin<\/p>\n
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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.\u00a0Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.\u00a0As berries are heating, pur\u00e9e mixture using an immersion blender. You want to pur\u00e9e about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.\u00a0Slowly 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blueberry Basil Jam \u00bc cup packed fresh basil leaves \u00bc 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.\u00a0Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.\u00a0As…<\/p>\n