Sweet Basil And Blackberry Jam Recipes

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BLACKBERRY JAM



Blackberry Jam image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 pint

Number Of Ingredients 3

2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

HOMEMADE BLACKBERRY JAM



Homemade Blackberry Jam image

Make and share this Homemade Blackberry Jam recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 25m

Yield 7 8oz jars

Number Of Ingredients 3

5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)

Steps:

  • Carefully measure out the berries, put them into a very large pot (8qt).
  • Carefully measure sugar in a lg bowl.
  • Add the pectin to the berries a little at a time, stirring constantly.
  • Heat on hi, stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Boil for 1 minute.
  • Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
  • Wipe the rim of the jar and put canning lids and rings on fingertip tight.
  • Place in canner with very hot water, make sure water is 1 inch above jars.
  • Process in boiling water bath for 10 minutes.
  • Remove and set them upright on a towel to set for 12 hours.

Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4

BLACKBERRY JAM



Blackberry Jam image

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Provided by hulagirl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h30m

Yield 16

Number Of Ingredients 6

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Steps:

  • Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
  • Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g

BLUEBERRY-BLACKBERRY JAM



Blueberry-Blackberry Jam image

This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.

Provided by mutti-am-herd

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 128

Number Of Ingredients 7

2 tablespoons slivered almonds
2 ½ cups crushed ripe blueberries
2 ½ cups crushed ripe blackberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar
lemon, juiced
2 tablespoons gin

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
  • Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove the pot from the heat. Stir in gin and toasted almonds.
  • Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g

SWEET BASIL AND BLACKBERRY JAM



Sweet Basil and Blackberry Jam image

I saw Giada make this on Giada at Home on tv. Posting for safekeeping. Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits. Try a little in a grilled cheese sandwich, yum!

Provided by Sharon123

Categories     Berries

Time 40m

Yield 1 1/4 cups

Number Of Ingredients 5

1 (16 ounce) bag frozen blackberries, thawed, juice reserved
4 cups fresh basil leaves (3 1/2 ounces)
2/3 cup sugar
1/4 cup fresh orange juice (from 1 large orange)
3 tablespoons fresh lemon juice (about 1 medium lemon)

Steps:

  • Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.

Nutrition Facts : Calories 708.4, Fat 2.6, SaturatedFat 0.1, Sodium 11, Carbohydrate 175.2, Fiber 20.7, Sugar 151, Protein 9.1

STRAWBERRY BASIL JAM



Strawberry Basil Jam image

I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift-just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. -Julie O'Neil, Two Harbors, Minnesota

Provided by Taste of Home

Time 35m

Yield 9 half-pints.

Number Of Ingredients 5

5 cups crushed strawberries (about 3 pounds)
1 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar
1/2 cup minced fresh basil

Steps:

  • In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

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