Blackberry and Basil Jam

Recipe for Blackberry and Basil Jam

I know what you’re thinking. You’re thinking that blackberry and basil seems like an odd combination to use in a jam recipe. You’re right. It is. But it’s a combination that works brilliantly well. Don’t think of the basil as tasting as it would in a pesto dish; it doesn’t come across as powerfully. Instead, this Blackberry and Basil Jam is a sweet and fragrant preserve, which will be enjoyed without so much as a frown.

Attempting to successfully balance basil with a strong-flavoured fruit like blackberry is quite tricky. Too little and the flavour will be lost. Too much and you’ll taste nothing else. Essentially, what you should be aiming to achieve with your blackberry and basil jam is a subtle fragrance. At first you’ll get the full punch of delicious, juicy blackberry, followed by a gentle basil aftertaste. Obviously, you could chose to make more of the herb if you’d like, but it wouldn’t work quite as well. Delicacy is important here.

How Do You Make Blackberry Jam

One thing to note is that blackberries are relatively low in pectin. Leave the lemon juice on the sidelines and you’ll end up with a very loose jam indeed. However, if you don’t have a lemon to hand you can substitute the granulated sugar for jam sugar, which contains added pectin. Otherwise, this is a very simple recipe, ready in around half an hour and perfect spread on a slice of sourdough toast in the morning.

For another blackberry idea, check out my recipe for Apple and Blackberry Crumble, Blackberry Cheesecake and Apple and Blackberry Sorbet…

Blackberry and Basil Jam

Makes 3-4 Jars


  • 900g blackberries
  • 20g fresh basil
  • 500g granulated sugar
  • juice of 1 lemon


  1. Tip the blackberries into a large jamming pan over a high heat. Tip in the sugar and lemon juice. Pop a small plate in the freezer for testing the jam.
  2. Once the berries have started to release their juice, put the basil in a food processor along with 100ml of blackberry juice. Blend until smooth and return to the pot.
  3. While the jam is boiling away furiously, boil the kettle and fill 4 jam jars and their lids with boiling water. Of course, you can sterilise your jars however you’d like.
  4. Gently stir the jam while it’s boiling; it shouldn’t be allowed to catch. After 15 minutes begin testing your jam on the frozen plate until it wrinkles when pushed.
  5. At this point remove the jam from the heat, empty the jars of any water and fill them with the prepared blackberry and basil jam. Immediately seal and set aside to cool completely.
  6. Stored in the fridge, these jars of jam should last for many months and probably well over a year.

Blackberry Jam Recipe Blackberry and Basil Jam Recipe

Cost: So plentiful are blackberries at this time of the year that if you’re buying them from the supermarket then you’re being a tad foolish. Go out and pick them yourself and you can easily make this jam for 70p; even less if you also grow your own basil.

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19 comments on “Blackberry and Basil Jam

  1. silverbells2012
    September 29, 2014 at 8:02 pm

    Wonderful idea! Eaten all my blackberries this year but will remember this for next.

    • frugalfeeding
      October 7, 2014 at 3:12 pm

      That’s a shame, but please do – it’s a delicious recipe.

  2. preppyandfunny
    September 30, 2014 at 1:26 am

    this looks so YUM

  3. The One-Handed Cook
    September 30, 2014 at 12:19 pm

    Beautiful photos, as always. Jam looks gorgeous!

    • frugalfeeding
      October 7, 2014 at 3:11 pm

      Thank you very much! It was even more delicious.

  4. DellaCucinaPovera
    September 30, 2014 at 6:38 pm

    Oh this looks good. I’m imagining throwing some cheese in there…

  5. allythebell
    October 1, 2014 at 3:08 pm

    Mmmm, jam … I’ve also nominated you for the One Lovely Blog Award (I know you’re not super into it, but tough) You can see the details here:

    • frugalfeeding
      October 7, 2014 at 3:27 pm

      Thank you for this. I’m glad you still nominate me even though I don’t do it myself 🙂

  6. Meta Mint
    October 1, 2014 at 5:31 pm

    Oooo..that sounds absolutely fantastic! Wish a had a batch of blueberries and a clump of fresh basil on the hand…so curious about the taste.

    • frugalfeeding
      October 7, 2014 at 3:11 pm

      Blueberries would work too I’m sure; though I suspect you meant to write blackberries!

  7. Korena in the Kitchen
    October 2, 2014 at 3:51 am

    Blackberries and basil are indeed a fantastic combination! I wish I’d thought to make them into jam while the berries were still in season… Next year 😉

    • frugalfeeding
      October 7, 2014 at 3:11 pm

      Ah! Didn’t catch you early enough. Next year, yes!

  8. Tonette Joyce
    October 3, 2014 at 10:18 pm

    I am completely intrigued!

  9. victor
    October 13, 2014 at 3:43 pm

    never heard of putting herbs in jams but it looks legit. adding to future recipes. thanks!

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