How to Can Blackberry Basil Conserve

Marie Overton
Apr 22, 2024
2 min read

Updated: Apr 20

This blackberry basil conserve recipe is a work of art with chunks of fruit and pecan 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.

My 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.

A hand adds dry basil to a pan with sugar and berries on a granite countertop. Text reads "2 teaspoons Dry Basil."

In a large pot, boil the berries in 1/3 cup of water until the berries are soft.
Add 2 teaspoons of dry or 2 tablespoons 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 pecans and 1/4 teaspoon of vanilla.

Filling Your Mason Jars

Person in an apron ladles red jam from a pot into jars on a granite countertop. Glass jars are arranged nearby. Kitchen setting.

Using a jar funnel, 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 canner 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.

Chalkboard sign with water bath time instructions for different altitudes. Jars of preserves are visible beside the sign. Rustic setting.

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.

Person in apron using tongs to lift jar of homemade jam on kitchen counter. Several filled jars on a brown cloth. Kitchen background.

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.