Infusing basil into this low-sugar jam diversifies its use. Great for a summery spread on toast or perhaps as a glaze on ham or pork chops. For a different variation, substitute 3 tablespoons of Rosewater for the basil.
INGREDIENTS:
4 cups crushed blueberries1 cup unsweetened white grape juice 1/4 cup lemon juice Up to 1 cup sugar
3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin handful of basil leaves wrapped in cheesecloth or tea ball or 3 TBS Rosewater
6 (8 oz) half pint glass preserving jars with lids and bands
METHOD:
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE blueberries, lemon juice, white grape juice and sugar in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. For the last 2-3 minutes of cooking, add basil in cheesecloth or tea ball to infuse flavor. Remove from heat. Skim foam and blueberry skins if necessary. Remove basil.
LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
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