The bright sweetness of summer blueberries, the zesty tang of lemon and the warm, peppery hint of basil come together in a stunning, flavorful preserve. Blueberry Lemon Basil Jam is easy to make and quickly becomes a household favorite.
This summer our garden produced more blueberries than we could eat fresh, so I turned to canning to preserve the bounty. With basil flourishing as well, I experimented until I landed on this delicious jam. It’s become our top pick for spreading on toast, waffles, bagels, sandwiches or even spooned over grilled chicken.
We planted three blueberry bushes this year and they’ve been wonderfully productive. I’ve been freezing some of the harvest and turning the rest into preserves. This Blueberry Lemon Basil Jam stands out for its clean, balanced flavor—sweet blueberry, bright lemon and a subtle herbaceous note from the basil.
Want more ways to preserve your garden harvest? Try other preserves and condiments for inspiration.
Blueberry Lemon Basil Jam Recipe
Sweet, summery and bright in a jar. This jam is versatile and pairs beautifully with anything you’d usually top with jam.
Blueberry Lemon Basil Jam
Nicole Cook
20 mins
20 mins
1 d
1 d 40 mins
Condiments, Sauces and Dips
American
56 tablespoons
36 kcal
Ingredients
- 3 pounds blueberries stems removed
- 1 ½ cups granulated sugar
- 2 Tablespoons lemon juice
- 2 tablespoons lemon zest
- ¾ cup water
- 10 basil leaves
- 1 Tablespoons powdered pectin
Instructions
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Chill a small plate in the refrigerator to use later when testing the jam’s set.
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In a large bowl, combine the blueberries, sugar, lemon juice and lemon zest. Let the mixture sit for a short time while you prepare your canning jars.
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Prepare jars and lids according to your canning equipment instructions. Four mason jars typically work well for this batch.
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Place the basil leaves in a small piece of cheesecloth, bruise and finely chop them inside the cloth, then tie it closed so the basil can infuse without leaving leaf pieces in the jam.
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In a medium saucepan over medium heat, add the blueberry mixture, the basil cheesecloth bundle and the water.
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Bring the mixture to a boil.
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While boiling, mash the berries until the texture is much smoother. A spoon or potato masher works fine.
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Boil for about 20 minutes, stirring frequently to prevent sticking and ensure even cooking.
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Skim off any foam that rises to the surface with a spoon and discard it.
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Reduce heat to a low simmer and continue to stir often while skimming foam. The jam will thicken gradually; this can take 45 minutes or more depending on the batch. Stir frequently to avoid burning.
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Stir in the powdered pectin and mix well.
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Test for set by placing a small spoonful on the chilled plate and returning it to the refrigerator for about a minute. Tilt the plate—if the jam holds its shape and doesn’t run, it’s ready. If it still runs, cook a little longer or add a little more pectin if needed.
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Once the jam reaches the desired thickness, remove the basil bundle with a slotted spoon and discard it.
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Ladle the hot jam into prepared jars, leaving about 1/4 inch headspace. Carefully screw on lids while jars are hot.
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Process the filled jars in rapidly boiling water for 5 minutes to seal.
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Remove jars and listen for the characteristic pop as lids seal. Allow jars to cool and sit at least 24 hours before using.
Nutrition Facts
| Carbohydrates: 9g
| Protein: 0.2g
| Fat: 0.1g
| Sugar: 8g
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