When Kroger has blackberries on super cheap sale, you buy all of them and figure out what to do later. Here’s what I did …
I am mildly obsessed with combining fruit and herbs, so when I decided to make jam I naturally had to think about what herb would go well with it.
I was torn between basil and thyme, and don’t think I could have gone wrong either way, but basil turned out to be just perfect.
Toast with salted peanut butter and blackberry-basil jam. :::drool:::
I found a good Giada recipe, but cut the sugar down because I enjoy the tartness of blackberries. This jam is perfect with peanut butter, on a cheese platter, with a spoon or on crackers, a la Joey Tribbiani style (:45).
Blackberry Basil Jam
Recipe adapted from Giada De Laurentiis
- 3-6 oz. cartons of fresh blackberries
- 1/2 cup sugar
- 3 oz. basil leaves (or as much or as little as you like)
- Juice from 1 large orange
- Juice from 1 medium lemon
Place fresh blackberries in a medium saucepan and turn to medium heat. As the blackberries warm and soften, mash them lightly (and carefully) with a fork. In a food processor, combine the basil, sugar, orange and lemon juices. Blend until smooth. Stir the mixture into the blackberries and bring to a slow boil over medium heat. Reduce heat to simmer and cook until the mixture is thick, stirring occasionally for about 30 minutes.
Remove from the heat and allow the jam to cool for 1 hour. Refrigerate in an airtight container for up to a week. Serve on bread, with cheeses, on top of peanut butter, layered in desserts … the opportunities are endless.