Usually on a Friday I do a gardening post – yesterday I spent all day in the garden that is for sure but it was due to a storm the night before and I was in rescue mode – everything took a battering and I lost a few plants sadly.
All in all it was a bad day for the garden but I did manage to find a beautiful haul of blackberries at my brother’s house, he lives on a farm and the hedgerows are full of them and what better way to preserve them than jam. The one thing that did survive the storm damage was the basil which I successfully grew this year so I decided to add it to my jam as they are complimentary flavours.
Easy Blackberry and Basil Jam
- 2lb of Blackberries approx
- 4 cups of granulated sugar
- 1/2 cup of water
- juice of 2 lemons
- 1 cup of chopped basil
The How to Bit
- In a large, thick-bottomed pot put the blackberries mash gently with a fork – keeping a few berries whole. Also, place a small plate in the freezer for testing the jam later.
- Add the basil, water, and lemon juice to the pot and bring to the boil over a high heat. Reduce the heat and simmer for 5 mins stirring occasionally and then return to the boil and stir constantly.
- Start adding the sugar in a steady stream while stirring and dissolve the sugar and create a syrup. Reduce to a rolling boil for about 15- 20 minutes stirring regularly so it doesn’t stick to the pot, it should start to thicken.
- When you think it is thick enough remove your plate from the freezer and place some jam on it and let it cool and push with your finger if it wrinkles it is ready to place in clean, sterilized jars.
I have designed some jam labels for you to add to your Jars if you make up some jam
They are downloadable here
Enjoy your jam on warm bread straight from the oven – I am off again to rescue what is left of the tomatoes and courgettes !!