Black raspberries are in peak season in mid to late summer. This simple and quick refrigerator jam is perfect for everything from glazing a pork tenderloin, stirred into a cocktail, served with cheeses, or simply smeared on bread (or right off of the spoon if you’re like me…). The basil adds a fresh summery twist that will separate this jam from any other.
- 2 cups black raspberries
- 2/3 cup sugar
- 2 cups fresh basil leaves
- 3 tablespoons lemon juice
In a food processor, puree the basil, sugar, and lemon juice until completely combined. Add mixture to berries in a medium sauce pot and bring to a simmer over medium-high heat. Reduce heat once bubbling and simmer for 30 minutes, stirring occasionally. For a seedless jam, pass through a fine mesh strainer and allow jam to cool for an hour, as it will continue to thicken while cooling. Store in an airtight container in the refrigerator for up to a week.