What you need,
4 cups of fresh blueberries
2 tbsp. lemon juice, about 2 tablespoons
1½ cups granulated sugar
1 envelope of Benardin freezer jam pectin (45g)
¼ cup basil leaves
In a large bowl, stir together the sugar and pectin.
In a blender combine the lemon juice, blueberries and basil
leaves. I tore the basil leaves up into small pieces.
Pulse the mixture until well mixed but not pureed, a few
chunks are good.
Pour the berry mixture into the sugar mixture and stir for a
full 3 minutes.
Transfer the jam to small jars/containers. I love using
these Ball freezer jam containers. Store the jam in the freezer until you are
ready to use. The jam will stay good in the fridge once it is thawed for at
least a month.
Jen of My Tiny Oven
