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Little Owl Arts facebook fan page, I am doing a giveaway.
Head on over HERE to find out how to enter!
So far I have made raspberry jam and raspberry peach jam. YUM!!! I was supposed to have already made some variation of peach jam (I'm thinking lavender peach), but by the time I got to the peach seconds I was given they had been sitting in the fridge for a few days and were too far gone so I had to scrap that idea and wait another week until I could get more.
This morning I set out to make jam out of the bucket of blueberries I was given at the farmers market on monday. I decided I wanted to make blueberry basil jam with the globe basil that has gone bananas in the garden (one of the only things to have thrived through all the rain, not so great soil and only so-so location in terms on sun). As everything was bubbling away, I realized I had forgotten to eat breakfast
-don't do this, people! Breakfast is the most important meal of the day... Ok rant over-
so I decided to make some biscuits. I made some fantastic herby biscuits last night as part of the dessert I made to bring with us to dinner at my Mom's house last night and ended up leaving them all there. I made the ones this morning plain, but they were still pretty fantastic and super easy! Everything seemed to come together at the same time and I had fresh biscuits (that were almost more akin to scones) topped with the most amazing blueberry basil jam. I couldn't stop eating them!!!
...Fresh Herbed Biscuits...
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2(ish) tsp. salt
2 T. butter
3(ish) T. organic sugar
1 cup plain yogurt
Herbs of choice, fresh or dried
(I added thyme, rosemary, basil and lavender from my garden and container gardens)
Preheat oven to 425 degrees.
Combine flour, baking powder, baking soda, salt, and herbs. Cut in or with your hands mix in the butter until mixture looks like coarse flour meal. Add in the sugar and then the yogurt and mix until fully combined. Drop scoops of the mix onto a baking sheet in the size biscuits you want and bake for about 12-15 minutes.
...Blueberry Basil Jam...
2 lbs. blueberries
(you can add other berries or fruits in if you like, I also made a batch with raspberry added to the mix)
2/3 cup brown sugar.
5 T. lemon
basil to your liking
You can keep this jam in the fridge if you are going to be eating it soon or you can can it if you like. I canned mine (minus the one I am devouring!).
Get the water bath going and start sterilizing your jars and lids.
Combine all ingredients listed in a sauce pan or pot that will comfortably fit everything. Try to mash as many berries as possible. Simmer until desired thickness, usually about 20-30 minutes.
Carefully pour into hot jars if you are sealing them in a water bath and continue with the canning process or if you want to just keep it in the fridge, let cool and scoop into cooled jars.
My suggestion is to also add some homemade butter or maple whipped cream on top.
But that's me.