Make Strawberry Basil Jam. It is both sweet and savory and tastes great on so may things. The recipe is for standard water bath canning. If you are not familiar with the process visit the Ball site and start with Canning 101 When canning make sure everything is clean and sterilized and that you follow their recommend instructions. If you have never canned before there is nothing more pleasing to the ear than hearing the little POP the canned food makes when the seal has popped. If this is your first time you will be tempted to touch and check on the jars. RESIST the temptation, I know it will be difficult but resist. Leave them alone for 24 hours. If they did not set you will need to figure out where you went wrong but in the mean time eat up. Plus you can always turn it into freezer jam. Yes, I am speaking from personal experience. LOL
This recipe is part of a recipe challenge. Make sure you scroll to the bottom to see all the other amazing recipe links.
Ingredients for Strawberry Basil Jam:
- 5 cups crushed strawberries (about 5 lbs)
- 1/4 cup lemon juice
- 1/2 cup minced fresh basil
- 6 Tbsp Ball® RealFruit™ Classic Pectin
- 7 cups granulated sugar
- 8 Ball® (8 oz) half pint glass preserving jars with lids and bands
Instructions for Strawberry Basil Jam:
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
- ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Add basil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
This recipe is part of a recipe hop featuring strawberries. Click on any of the images below to find the recipe.