What we ended up with was a beautiful reddish-purple jam full of bits of apricots & blueberries. The basil adds a ton of aroma to the jam as well as a flavor that makes for an unique jam. Matt says that the you know there is something different about the flavor but you wouldn't necessarily peg it as basil right away. This one might end up being a new favorite that we make every year.
Apricot, Blueberry & Basil Jam
3 c seeded & chopped apricots (measure after seeding & chopping)
3 c whole blueberries, stems removed
1/4 c lemon juice
1 package powdered pectin
7 c sugar
1/4 c chopped basil (measure after chopping, I started with about 1 cup of leaves)
Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.
In a large enamel or stainless steel saucepan combine the apricots, blueberries & lemon juice. Mash a little with your spoon to break down some of the blueberries. Whisk in the pectin until completely dissolved. Turn heat to high & bring to a boil (it should not stop boiling when stirred). Stir in the sugar all at once. Return to a boil. Boil hard while stirring for 1 more minute. Remove from heat & stir in the basil. Skim off the foam.
Ladle into eight hot sterilized half-pint jars leaving about 1/4-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.
Makes 8 cups
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