How to make my blueberry jam:
No pectin here nor sugar, just blueberries, water, basil, and sea salt. The fresh blueberries have enough residual sugars so that as you cook them, the sugars will release making the jam sweet enough. Note to self -- making jam requires patience. It is not something that happens in an hour, it takes multiple hours of cooking over low heat. I like to take the jam off the heat, cover, and cool overnight at least one night, if not two, it allows the flavors to develop with an increased depth. Add a pinch of sea salt when you start the jam and again as you see it thickening up. Wait till jam is thickening to add diced up basil, definitely once basil is added, let jam sit overnight. Add two rounds of diced basil to dial up the herbaceous aromatic quotient somewhat. Enjoy!
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