Blackberry, Raspberry and Basil Jam

Preparation info

  • Difficulty


  • For approx.

    10 × 250 ml

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 1 kg (2 lb/10 cups) blackberries
  • 500 g (1 lb/5 cups) raspberries
  • 150 ml (5 fl oz/ cup) grapefruit or orange juice
  • 150 ml (5 fl oz/ cup) lemon or lime juice
  • 1.5 kg (3 lb/7 cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
  • 1 bunch basil


Allow mixture, except for the basil, to cook for approx. 20 minutes. Briefly purée the jam and check it has thickened sufficiently. Remove from the heat, add the basil leaves and purée the jam again. Fill the clean jars.