Blueberry Basil Jam Canning Recipe
Surprise pretty much anything you can top with this Small Batch Lower Sugar Blueberry Basil Jam. For the past few weeks I have been making this recipe once a week.
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4 Cups Apricots finely chopped 4 Cups Blueberries lightly mashed 14 Cup Lemon Juice 1 Box Powder Pectin 7 Cups Sugar 1 Tablespoon Butter 14 Cup Basil finely chopped.
Blueberry basil jam canning recipe. Place a rack of some sort in the bottom and place over medium-high heat. Alternatively you could just throw the mixture in a pint jar and stick it in the fridge no-can blueberry jam. Fill a large stock pot or canning pot 23 full with water.
Add water blueberries sugar and lemon juice to a large pot bring to a simmer. Reduce heat and cook for 10 minutes. Process for 10 min in a boiling water bath.
Let stand for 10 - 15 minutes or so until the chia has swelled and thickened the berry mixture. I took some of this jam to our 4th of July celebrations and came home with an empty bottle. Put the dry blueberries in a Zip-lock back pushing out any extra air.
We have been topping whole grain waffles toast biscuits and much more with this delicious and less-sweetened blueberry basil. Bring to a rolling boil over high heat. Slightly mash blueberries with lemon juice basil and optional jalapeño in a medium saucepan over medium heat.
The results were prizewinning. Place in the freezer until ready to. Prepare jars and lids according to manufacturers instructions.
The pot should be just about boiling by. Seal with two-piece lids. If you find the jam is not sweet enough feel free to add a teaspoon or two of powdered erythritol or 4 drops of stevia glycerite.
Recipe Tip - How sweet your jam is will depend on the natural sweetness of your blueberries. Pat the blueberries dry with a towel. Remove pot from heat cover and let basil infuse for 5 minutes.
Gently smash the blueberries with the back of the spoon while cooking. Remove from heat and stir in the sweetener and chia seeds. Washsterilize 5 4oz mason jars or equivalent and submerge in water bath as it heats.
Bring to a boil then simmer just until the berries have softened. Combine blueberries sugar lemon peel and lemon juice in a large saucepot. Wash blueberries and remove stems.
If you do not have xanthan gum you can also thicken the jam with ground chia seeds. Remove basil and spoon mixture into hot jars. 1 tsp should be enough.
How to make Blueberry Apricot Jam With Basil. Let the blueberries dry on a towel to release extra water. Towards the end of the cooking time the blueberry mixture will begin to thicken.
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