Tuesday, July 16, 2013

Blueberry Basil Balsamic Jam With Vanilla Bean




I can't seem to find a better name for this jam.  It has strawberries in it too because it was originally intended to be all strawberry.  But the store was out of strawberries and I was tired and didn't want to go to a second store so I picked up blueberries and just made things up as I went along.

I do plan to try it again, adjusting a few things, with all strawberries soon though.

I also didn't add enough basil to my recipe.  I've adjusted the measurements below to what you should do.  But I forgot to grab basil from the garden and it was close to 9PM when I got home.  I was not about to go back.  I was left with what I have growing at home.  Which isn't much right now.  So this is very much a do what I say and not what I do moment.

But that aside, trust me that you want to make this jam!  I LOVE the balsamic.  It's not super strong but it definitely adds richness to the end product.  The last few years, I've become head over heels for vanilla beans.  In something like this, it adds a very soft background.  I'm a big fan.  So be sure to pin this one for later- it's a fun twist on a traditional jam.

Blueberry Basil Balsamic Jam With Vanilla Bean

Ingredients:
* 2 lbs berries (I used 1.5 lbs blueberries and .5 lbs strawberries)
* 25 fresh basil leaves, chiffonade
* 2 1/2 cup white sugar
* 3 tbls lemon juice
* 4-5 tbls aged balsamic vinegar
* 1 vanilla bean, split and scraped
* 3 tbls powder pectin (I've decided I prefer powder vs liquid pectin...sorry I can't help with conversions to liquid...maybe one pouch would be my guess)




Directions:
* Macerate berries, sugar and vanilla bean (both the scraped seeds and whole pod) for a few hours to get the juices flowing.  Just put everything in a bowl and go about your day.
* In a big pot (I always use cast iron to avoid any funky flavor transfers), combine all ingredients minus pectin.  Bring to a low simmer for about 15 mins.
* Taste test.  Add sugar, balsamic, etc as needed.
* Once satisfied with the flavor, remove the vanilla bean pod.  Discard.
* Using a stick blender, blend to your desired thickness.  (You can also do this with a potato masher, blender, etc)  I blended about 50% of the berries because I like a jam that's chunky monkey.
* Bring mixture back up to a boil.  Once raging, add pectin.
* After one minute, test on dish in freezer.
* Funnel into jars and process in hot water bath for 15 mins.
* Enjoy on toast, yogurt, a shoe, or with some sharp cheese.







1 comment:

Jo said...

Sounds amazing! I'm going blueberry picking this morning and jam is one of the reasons. I may to incorporate some your ingredients.

Jo

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