Strawberry jam with basil is a fantastic combination that pairs the sweetness of strawberries with the fresh, aromatic flavor of basil. Here’s a recipe to make your own:
Strawberry Jam with Basil
Ingredients:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1-2 tablespoons fresh basil leaves, finely chopped (adjust to taste)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 4 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to fill them.
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Prepare the Strawberries: Hull and slice the strawberries. You should have about 4 cups of sliced strawberries.
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Cook the Strawberries: In a large pot, combine the sliced strawberries and lemon juice. Cook over medium heat, mashing the strawberries with a potato masher or fork as they cook, until the mixture starts to release its juices and simmer.
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Add Pectin and Basil: Stir in the fruit pectin and chopped basil. Bring to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture is boiling, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This strawberry jam with basil is great on toast, as a topping for desserts, or even paired with cheese. Enjoy the delightful and unique flavor combination!
