This blackberry conserve recipe is a work of art with chunks of fruit and almond bits in the mix. Conserves are one of my favorite things to can because they have both fruit and nuts. Eating this conserve on fresh bread or meat reimagines your meal.
Our homemade blackberry basil conserve is a reminder of summer during the long winter months.
Canning Blackberry Basil Conserve
This recipe cans 5 half-pint jars of conserve.
The first step is to wash 7 cups of blackberries. (About 2.3 pounds) If you don't have fresh berries available you can use frozen instead.
Boil the berries in 1/3 cup of water until the berries are soft.
Add 2 tablespoons of finely chopped fresh basil, 4 cups of sugar, and 1/2 teaspoon of butter (optional).
Stirring regularly, simmer until the mixture is thick.
Remove from the heat and add 1/2 cup of chopped almonds and 1/4 teaspoon of vanilla.
Filling Your Mason Jars
Use a jar funnel and pour the conserve into hot jars. Leave 1/2 inch headspace.
Use a chopstick to remove any air bubbles and wipe the rim of the jar with a clean damp cloth. Place the lid and ring on the jar fingertip tight and process in a boiling water bath for 15 minutes if at sea level. Start your timer after the water is at a rolling boil. Don't forget to increase your time if you are at a higher elevation.
After the timer goes off, turn off the heat and remove the lid. Allow the jars to cool for 5 minutes. Remove the jars with a jar lifter and set them 1 inch apart on a heat-resistant surface. Allow the jars to rest for 24 hours to obtain a complete seal.
After 24 hours, remove the ring and wash off the outside of the jar.
Store in a cool, dry, dark space. Eat within the next 1-3 years. After that, the nutritional value begins to decrease. The quality is usually the best in the first year.
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
