Peach Basil Jam

I love fresh herbs and I grow a lot of them, basil being one. I wanted to find a recipe that incorporated basil in a jam. So I searched Pinterest and I found this super easy recipe and decided to give it a try. I'm glad I did because it turned out amazingly delicious!! I also made a batch using strawberries and it was just as amazing. What is nice about this recipe is that you can use whatever fruit you want and honestly any herb you want. Once you have a base recipe the sky is the limit when choosing fruits & herbs that go together.

This batch will make 7-8 1/2 pint jars.

To start:

·      You’ll need 5 1/3 cups mashed peaches.

·      4 Tbs Lemon Juice (from a bottle)

·      6 Tbs Classic Fruit Pectin

·      4 Cups Sugar

·      1/4 - 1/2 Cup fresh basil leaves, torn

First, the peaches need to be peeled and pitted.

Mash the peaches slightly,then measure 5 1/3 cups.

Combine the peaches and lemon juice in a large saucepan. Slowly stir in the pectin and, stirring constantly, bring the entire mixture to a full rolling boil over high heat. 

Once you’ve got a full boil slowly add all of the sugar, stir to dissolve, and bring the mixture back to a full boil. Boil hard one minute, stirring the whole time.

Remove from heat and skim off foam with a metal spoon. Stir in the fresh basil leaves. 

Now your jam is finished, ladle immediately into hot jars.  You are now ready to process the jars in a water bath canner or allow them to cool and refrigerate for up to three weeks.

If you are canning them, leave a 1/4-inch head space, wipe the rims clean, fit with a lid and ring and place in your water bath canner. Boil gently for 10 minutes, then let sit in the canner for 5 minutes before removing to cool. Allow jars to cool undisturbed for 24 hours, then check to make sure the jars have sealed and store.

Here is the link to the original recipe: http://bearhugsandblanketforts.com/peach-basil-jam-2/