Because you know I’m all about that jam, bout that jam, with basil…
Meghan Trainor may be all about her bass, but I am currently about my strawberry basil jam.
It is my first strawberry season down in Florida, and what a glorious season it is. I’m lucky enough to live a 5 minute drive away from a strawberry farm with berries that are so juicy and sweet, its like eating liquid pink sugar.
They also have strawberry shortcakes that are about as big as my face. But copying those will be a post for another day.
As soon as I brought home my first half flat of beautiful red berries, I knew that I was going to try and foray into jam-making. Strawberry jam is my absolute favorite, especially on a PBJ, and I had come to the end of a jar. Seemed like the perfect opportunity!
As I was chopping up my berries, I was pondering what else I could do to experiment and take it to the next level- and then I spied two bunches of basil in my fridge. I thought that the two would complement each other very well. I split this recipe in half and tried it each way. Both are utterly delicious, but if you want regular jam, you can obviously leave the basil out.
Now what else can I use jam in…..? I have some ideas. Stay tuned!
- 4 cups roughly chopped strawberries
- 3 cups granulated sugar
- 1/2 cup chopped basil
- Place a plate in the freezer.
- In a saucepan over medium heat, stir together the berries and sugar. Cook over medium-low heat until the berries have mostly broken down, stirring occasionally to prevent the sugar from scorching. Don't over-reduce, or it will not remain spreadable. After about 20 minutes of simmering, place a small amount of the mixture on the plate from the freezer. Run your finger through it after a minute or so. If the mixture has gelled and does not run back together, the jam is done. If it is still runny, continue to cook.
- Remove from heat and allow to cool slightly. Stir in the basil.
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Love strawberry jam….my favorite flavor.
Was wondering how much this makes; can this be put in freezer containers and froze; can a person can/ water bath this.
When I make homemade jams and jellies; I like making large batches for me to can or freeze and give as gifts.
Thanks for sharing the recie
Hi Colleen! I’m actually planning on making this tomorrow, so I’ll let you know how much it makes. I want to say about 4 cups? I’ve never frozen it, but I don’t know why you couldn’t. I’m sure you can can/water bath it- I am intimidated by the process, but I’m trying to get up the nerve to try it tomorrow!
I have a very simple process. I take my jars I put them on a cookie sheet open end up 200° and then take my lids and rings put them in a bowl and pour boiling water over top of them while my jars are in the oven I make my strawberries I take out the cookie sheet with the jars on it I feel them hold the jars with a towel put the lid on and the jars All seal no water bath necessary
Ellen S says
I just made this jam last night and it’s so good! The combination of basil and strawberries is so refreshing! This was my first time making jam, so I only made a half batch to make sure that I liked the flavors before making a lot, but this recipe is so good and so easy that I’ll definitely be making it again!
Oh Ellen, that makes me so happy. This is one of my favorites and I’m so glad it turned out well for you. I really appreciate you stopping by to let me know, I pour my heart and soul into this blog. People seem to be more inclined to be critical and mean than sweet like you; it can be so disheartening. You made my whole day!
I made this today. Smells wonderful I can’t wait to try it on homemade scone So!
Anita Bruckers says
My garden is giving me a bumper crop of strawberries at the moment. So this recipe came in really handy! Made a batch as per instructions above and had 4 half pint jars of jam. And a little left over to put on freshly baked bread. The flavor and consistency are great!
I put my jars in a water bath for 10 minutes.
Lucky you! I’m glad you liked it. I swear, one day I’ll get brave enough to actually can my jars and do the whole water bath thing. I’m such a chicken.
This Jam is really good and much easier than I thought making jam would be.
Thank you for posting