Freezing some liquid Summer

The raspberries have ripened in the garden, and there are a lot of them. First thing that comes to mind is Jam. The picking commences. Fruit gathered and walking toward the kitchen, the tops of some thai basil are noticed and plucked. The aroma of them both as they rest in the basket is intoxicating. If they smell this good, they must taste good as... JAM!  

Following the Ball pectin guides for freezer jam: One 3oz package liquid pectin, 2 pounds crushed raspberries, 4 cups (yes 4, I use a natural unbleached cane sugar) sugar, and they asked for lemon juice but I used 2 Tablespoons fresh lime juice. Once all these ingredients were mixed well, the concoction was split in half. To one of the portions a packed cup of Thai Basil was food processed and incorporated. 

 Both versions of the jam turned out mesmerizingly good. Liquid summer in this part of the country often has to do with the weather we get, but this version is spreadable. There is nothing more delicious than pure unadulterated single fruit preserve. Add a favorite herb, a little at a time, tasting as you go, and put a personal touch to the already sublime.