Sweet summer raspberries and fresh sweet basil are paired together in this delightful jam. Perfect to spread over warm biscuits or scones or to use in your favorite thumbprint cookie recipe.
6 cups raspberries
1 1/4 cups Turbinado sugar
3/4 cup raw local honey
1 cup fresh basil leaves, finely chopped
Heat the raspberries in a Dutch oven over medium-high heat for a minute or two while crushing them with a potato masher. Add the sugar and honey and bring to a steady boil. Reduce the heat a little and let the mixture bubble and simmer, stirring frequently, until it begins to thicken, about 15-20 minutes. Stir in the chopped basil and allow to simmer for one minute. Turn off the heat and ladle the jam into clean, half-pint jars. Secure the lids on the jars and process in a hot water bath for 10 minutes. Carefully remove the jars from the canner with heavy-duty tongs and let them cool down on a counter or table where they won't be disturbed for 6-8 hours or overnight. Refrigerate any jars that didn't seal and use within one week.