Blueberry Basil Freezer Jam

The weather has been so hot here that all the local berries are ready way earlier than usual! I bought this flat of local Blueberries the other day. They are amazing, so sweet and juicy.

I decided to whip up a quick batch of freezer jam with some of them, since I had a ton!

This freezer jam is crazy easy and crazy good.

I use these handy little freezer jam packets. It is just the pectin all pre-measured out, which makes like way easier.

The jam ended up being sweet and delicious. The basil adds a really nice depth of flavor to the jam without being obnoxious!

What you need,

4 cups of fresh blueberries

2 tbsp. lemon juice, about 2 tablespoons

1½ cups granulated sugar

1 envelope of Benardin freezer jam pectin (45g)

¼ cup basil leaves

In a large bowl, stir together the sugar and pectin.

In a blender combine the lemon juice, blueberries and basil leaves. I tore the basil leaves up into small pieces.

Pulse the mixture until well mixed but not pureed, a few chunks are good.

Pour the berry mixture into the sugar mixture and stir for a full 3 minutes.

Transfer the jam to small jars/containers. I love using these Ball freezer jam containers. Store the jam in the freezer until you are ready to use. The jam will stay good in the fridge once it is thawed for at least a month.

The jam was fantastic on toast, but I think it would be great on pancakes or waffles too. Or how about on a nice cracker with a little brie cheese! YES‼

I do love summer so much! I can’t wait to make raspberry and strawberry jam too!

What is your favourite jam?

Enjoy!

Jen