Strawberry Basil Jam
Total TimePrep: 25 min. Process: 10 min./batch
- 5 cups crushed strawberries (about 3 pounds)
- 1 teaspoon butter
- 1 package (1-3/4 ounces) powdered fruit pectin
- 7 cups sugar
- 1/2 cup minced fresh basil
- In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil.
- Remove from heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
Sep 20, 2016
At first I was hesitant to make a jam other than plain strawberry. I had these ingredients in my garden and it was a perfect way to use them. I'm so glad I tried something new. The basil is a nice background flavor. It is so good on scones hot from the oven with a dab of butter.
Jul 15, 2016
I made a couple types of jam as a baby shower favor, and months later, guests were still telling me how awesome this strawberry basil jam is. A few hints: stir in the basil RIGHT before you put the jam in the jars. I added the basil, got distracted, and the jam sat on the stove for awhile -- the basil turned brown, but it still tasted good. Also, make sure you use a giant pot. The jam bubbled over and was tough to clean up! (Rookie mistake.)
May 11, 2016
This is the first jam I have ever made. I gave it as a mother's day gift to my family and friends. Everyone raved how amazing it was, and asked if I had anymore! It is one of the most tasty items I have ever made. I give it 2 thumbs up and a big smile! FYI, you do not need a canner. All it is, is large enough pot that allows you to fill water 2 inches above your jars. If you can find a rack to put inside you will do yourself a huge favor because the jars are difficult to remove without a rack. And you don't want to dump your hot water in case the seal did not take and you need to repeat the process.
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