| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 1 1/4 cups |
Ingredients
- One 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)
Instructions
- Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
- 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
| Serving Size | 1 of 4 servings |
| Calories | 193 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 40 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
This was a great way to use all of my basil! The house smelled amazing while the jam simmered. The jam itself was delicious. I want to try and freeze some, but it seems like it would stay just fine frozen too.
I am looking for some different gifts to give at Christmas. I wasn’t sure but if you canned this jam, would it stay longer than 3 days?
Wonderful flavored and easy
WOW! I have so much fresh basil out in my garden I thought what a lovely way to use the basil. It was so easy to make and I love the flavor of basil and blackberries.
Awesome! Flavors blend nicely.
This is absolutely delicious. I’ve made it twice and the fruit juices and basil mix together really well. It will last a lot longer than 3 days in the refrigerator. I love basil but I cut down on the basil a little bit as it can be too much. I also cut back on the sugar a little bit because I think the whole 2/3 of a cup plus the sugars from the lemon & orange juice make it a bit too sugary. This is a great recipe!
This was delicious. Lots of basil flavor and it lasted much longer than expected in the refrigerator. Perfect on a bagel or toast. Bought a container of creamy cheese (can’t remember the specific name!, scooped out a big spoonful of the cheese and re-filled the hole with the jam. Served it with crackers and it was a huge hit with friends.
The mixture didn’t thicken for me, so I improvised and made ice pops! OMG….soooooo delicious!!! I LOVED the interesting flavor combination….will definitely make it again. It would also make a great sauce for venison or pork! Thanks Giada!
I am usually not a fan of Jam, but Giada made this look so good I had to try. It has an interesting flavor, but don’t think I would probably make again.
The taste of this jam is so complex and yummy! Used fresh sweet basil from my garden, frozen blackberries from Whole Foods and followed the recipe exactly and it turned out great!