Black Raspberry and Basil Jam

by Shivaya Naturals

4 cups of black raspberries, rinsed and dried.
3/4 cups honey
Zest of one orange
2 tbsp fresh orange juice
2 tsp pectin (optional)
3 tbsp. basil, chopped fine

Place your berries in a pot (preferably one that is non-reactive). Mash the berries gently with a potato masher, or the back of a spoon. I like a chunkier jam, but you can always mash them all the way down if you prefer).
Add the honey, orange zest, and orange juice and allow to come to boil over medium heat. Once the jam has cooked to a boil that can not be stirred down, you can add pectin if you choose. This was my first time using pectin for jam, and I liked the results. However, I rarely find it to be necessary, and it can easily be omitted. Cook for another 5 minutes, then turn heat off, and stir in the basil. Can according to your preferred method.