Basil has always been one of my favorite herbs. I love what it does to desserts just as much as I love what it does to pasta sauce. With berry season wrapping up, I couldn’t help but attempt a jam, spiked with basil. Strawberries have enough natural pectin in them that you don’t need to add any, so this is a great recipe for jam making rookies.
This turned out just as wonderfully as I would have hoped. If you’re planning on canning this jam, be sure to add an extra cup of sugar to ensure that there’s enough in there preserve it. This is a small batch recipe, so I opted to eat it right away. Goes great with an English muffin for breakfast, or in the center of a butter cookie.
Skill Level: Intermediate
Yield: A lot (more than you can reasonably eat in 3 months – be prepared to give some away)
1/8 c chopped fresh basil
1/4 c lime jc
1/4 c water
1 1/4 c sugar
1 tbsp grated lime peel
2 lbs hulled strawberries
- Lightly crush strawberries in a large bowl.
- In a medium saucepan, heat lime juice, sugar, strawberries and water over low heat.
- Continuously stir mixture until the sugar has dissolved. Once the sugar has dissolved, increase heat to high until it begins to boil, stirring constantly.
- Add grated lime peel and basil to boiling strawberry mixture.
- Continue to heat until the mixture reaches 220 degrees (about 5 minutes over high heat).