Blackberry Vanilla Basil Jam
Found on Pinterest
2-1/2 lbs fresh blackberries, washed and dried as much as possible (weigh berries before washing)
3-3/4 cups granulated white sugar
juice from 1 lemon
zest from lemon.
1 large clove of roasted garlic
1/4 cup finely minced fresh basil
1 Tbsp dried basil in a tied cheesecloth pouch
1 Tbsp vanilla extract
Add all ingredients into a large stock pot and bring to a boil over medium high heat while stirring to combine...it will quickly change from sugary thick lumpy to nice macerated blackberry moosh.
Cook, stirring and skimming foam from surface...i skimmed towards the end. Take your cheese cloth basil sachet out before the mixture gets to thick. Cook until temperature reaches 220 F degrees on a candy thermometer. Lower heat to lowest and do a plate test. If mixture sets on plate to your liking then you are ready to fill sterilized jars. If not...bring back to medium heat and do another plate test. Process in a water bath for safe pantry storage up to a year.
Fill jars to 1/4 inch headspace and process for 15 mins for half pints and pints. OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.