Blackberry Basil Vanilla Jam


  • 4 cups fresh blackberries (rinsed)
  • 2 cups fresh basil leaves (tightly packed)
  • 3/4 cup granulated sugar
  • 2 tsp Pomona’s Pectin
  • 1/2 tsp kosher salt
  • 1/2 freshly squeezed orange
  • 1/4 cup water
  • 1/4 cup freshly squeeze lemon juice
  • 1/2 tsp vanilla extract


1. Sterilize lids and jars for 10 minutes in a large pot of boiling water. They can stay in the hot water after sterilization until you’re ready to use them.
2. Put the blackberries in a large, heavy-bottomed saucepan and lightly crush them. Heat over medium heat, stirring to prevent burning.
3. Set a large stockpot filled with enough water to just cover the jars on high heat so that it is hot and ready for canning the jam once it is done.  If it starts to boil before you are ready, just reduce heat and keep covered until you are ready.
4. While the berries heat…. Use a food processor or blender to blend the basil leaves, sugar, pectin and orange juice until smooth. Stir the mixture into the blackberries once it starts to bubble.  Stir vigorously to incorporate sugar and pectin. Use water to rinse the sugar mixture out of blender/food processor and add to pot.  Return to a boil over a medium heat, stirring constantly. Stir in the lemon juice, and vanilla extract.  Now is the time to adjust flavoring so taste it and add more vanilla, sugar and basil now.  Once you’re happy with it, remove pan from heat.
5. Skim off any foam that’s settled on the top of the jam. Ladle the hot jam into the jars, leaving 1/4-inch headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims with a clean cloth and place lid and ring on jar. Hand tighten but don’t over tighten.
6. Process the jars for 10 minutes in a boiling-water bath. Using tongs or a jar lifter, remove from the water and set on a towel to cool and seal. You’ll hear them pop when sealed but you can see the lid depress when sealed as well.  IF you use your finger to test the lid, wait atleast 30 minutes so you don’t accidentally push the lid in which could result in a false seal. The sealed jars can be stored in a cool, dark place for a year. If a jar fails to seal, put it in the refrigerator and use within one month.

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