Recipe: Blueberry basil preserves
One of my favorite restaurants, the dearly departed Journeyman Cafe, had blueberry basil pie on the menu. When I decided to leap into preserving this season, I decided to use some of my own plentiful basil crop to jazz up the blueberry jam on my list.
With my secret ingredient flourishing in the back garden, I rolled into Krupka’s Blueberries to stock up. This is a u-pick operation practically around the corner from me, with plenty of berries to tide me over until my own bushes start producing. Amidst the children riding on grandparent’s shoulders was a surprising number of black-attired, big-booted bikers with white buckets strapped to their waists. The juxtaposition was fascinating, and I thought about taking their picture except I wasn’t sure about what their reaction might be. So I bought my ten pounds and headed back to the kitchen.
I hope you read my post about using a candy thermometer. This is one of those recipes where that trusty tool will save you grief.
Blueberry Basil Preserves
Makes a little more than one cup
3 cups blueberries
2 cups sugar
1/4 cup fresh basil leaves, finely minced
And this concludes my Rustic Kitchen Blueberry Fest, and just in time for tomatoes. Check out my other blueberry posts:
Blueberry lime curd tart with ginger cookie crust
Recipes courtesy of Janine MacLachlan, The Rustic Kitchen. www.RusticKitchen.com. All rights reserved.