Best Berry Basil Limeade Jam Recipes

BLUEBERRY-BASIL LIMEADE

Steps:

• Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes.
• Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve.
• To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil.

BLUEBERRY LIME JAM

Steps:

• 1. Gather your ingredients.
• 2. Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
• 3. Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary. (Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
• 4. Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.

BLUEBERRY-LIME JAM

Steps:

• Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
• Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.