Remove from heat.
A perfect partner for hot biscuits, courtesy of Suzanne Vizethann of Atlanta’s Buttermilk Kitchen . Prepare jars and lids according to manufacturerâs instructions. We asked the experts to weigh in, Over a phone call from the road, the Southern author talks his new essay collection, books that inspire him, the unhealthiest scrambled eggs in history, and his spooky Halloween plans.
Stir frequently while bringing to a rolling boil. Skim any foam if necessary and ladle into the hot prepared jars. Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently. Be sure to leave at least a 1/4â space at the top of the jar. I must confess that though I love making jams, I don’t really eat a lot of it for breakfast. Blueberry-Basil Jam. May 28, 2020. photo: Angie Mosier “This is our house jam at Buttermilk Kitchen, and all of our biscuits and toast are served with it. It’s easier than you think, A spicy-sweet Southern staple that pairs perfectly with pimento cheese, Keep warm as the weather turns cooler with these fabulous fall favorites, Is sudsing up your pan indeed heresy? A perfect partner for hot biscuits, courtesy of Suzanne Vizethann of Atlanta’s Buttermilk Kitchen, “This is our house jam at Buttermilk Kitchen, and all of our biscuits and toast are served with it. Suzanne Vizethann of Atlanta’s Buttermilk Kitchen shares tips on buttery biscuits, homemade jam, and making a memorable meal out of what’s on hand—plus, three recipes from her new cookbook, Maybe you’ve mastered homemade bread, but how about made-from-scratch butter? The basil gives the blueberries a nice zing that makes you go ‘mmm.’ You could also substitute blackberries if that’s your thing.” —Suzanne Vizethann, 5 lb. fresh blueberries (or substitute frozen). Blend 1 to 2 minutes on high until fully incorporated. Making BLUEBERRY JAM - Sweet Southern Blue. © 2007-2020 Garden & Gun Magazine LLC.
In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Blueberries are generally considered a “low pectin fruit” and most blueberry jam recipes add boxed or liquid pectin. Article by Shelia Little ~ Sweet Southern Blue. Prepare jars and lids according to manufacturerâ s instructions. Store in the refrigerator for up to 2 weeks. I love blueberries and I love making jams and jellies so when I get blueberries, some will go into the freezer and some will be canned. Though this recipe for blueberry jam is perfect for canning, it also works well as a small batch refrigerator or freezer jam. In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. As berries are heating, purée mixture using an immersion blender. Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Place the cap on the jars and process for another 15 minutes in a canner with boiling water. Turn off heat and cool. Makes 7 jars. Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. You want to purée about half of the berries, leaving the other half intact. Stir in pectin and continue boiling for 1 minute. Cook until soft, 3 to 4 minutes. All rights reserved. Though I’ve made blueberry jam with pectin in the past, the amount of sugar required is astronomical when using traditional pectin. Garden & Gun® is a registered trademark. Copyright © 2020.
Sign up to receive weekly recipes from the Queen of Southern Cooking, Paula's Homemade Blueberry Lemon Preserves, 2 (3 oz) envelopes (ball fruit jell) liquid fruit pectin. I do however, use my jams in recipes like muffins .
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