One of my favourite things of summer is strawberries and there’s little better than a fresh homemade jar of strawberry jam; well, unless it’s a strawberry basil jam! Strawberry jam is amazing all by itself but I also enjoy adding flavours like a hint of balsamic vinegar, jalapenos or a fresh herb. I am really into basil! It just really screams summer and it goes surprisingly well with strawberries adding that hint of flavour to the strawberry jam that just takes it over the edge. This strawberry basil jam is perfect for breakfast on toast, bagels, muffins, etc. and it’s just as good in savoury sandwiches or served over vanilla ice cream or even yogurt! The next time you are thinking about strawberry jam, consider a strawberry basil jam!
Strawberry Basil Jam
A fresh homemade strawberry jam with a hint of basil!
ingredients
- 4 cups strawberries, cleaned, hulled, sliced or mashed
- 7 cups sugar
- 2 tablespoons lemon juice
- 1 box pectin
- 1/4 cup basil, sliced or chopped
directions
- Bring the strawberries, sugar and lemon juice to a boil over medium-high heat in a large sauce pan.
- Mix in the pectin and bring to a hard boil for 1 minute, before removing from heat.
- Skin any foam off.
- Mix in the basil before poring into sterilized jars and storing in the fridge.
Sounds delicious and I'm going to make some following this recipe. But, I really am into rosemary. Would it go well with that instead of basil?
Oh yeah! That sounds delicious to me!
Will you please put a printer friendly button? I would love to easily print the recipes straight from your blog.
Does this need to be stored in the fridge?
This should be stored in the fridge! (You should be able to store it for longer time and/or at room temperature IF you use proper canning procedures. Please lookup proper canning procedures.)
Kevin, I just made this yesterday and I must say it is awesome. What a delicious flavor. I had it this morning on toast and look forward to putting some on my vanilla ice cream. I do have a concern. Mine seemed to not set up as much as I expected,even after refrigerating it overnight,it came out like a VERY VERY thick syrup. I did follow the recipe exactly but I was wondering if I could have done something else to aid in the thickening.
Thanks for all your work in making our meals more intersting.
I use your recipes constantly They are always delicious I wonder if it is possible to have a section to answer a question on a recipe I know I have had one or two over the years I love all the recipes because they are always different meaning something I may not have thought of a different ingredient or step Keep on sharing please
Jeannie