If you have never tried your hand at making homemade jams or jellies, this is an easy, quick recipe to get you started. Capture the flavor of fresh strawberries (with a hint of fresh basil) in a soft set jam that you can freeze and have all year long. Nothing beats the taste of fresh strawberries in the middle of winter!
This jam makes a delicious, light summer breakfast on warm, buttered biscuits, whole grain toast, or you can even use it as a topping for ice cream.
3 cups crushed, fresh strawberries
3 cups sugar
1-3/4 oz. package of fruit pectin
3/4 cup water
1/4 cup chopped, fresh basil
I pulsed the strawberries slightly in the food processor to help crushed the berries. Leave it chunky!
In a large bowl, mix the 3 cups of crushed strawberries. Mix well to moisten the sugar.
In a small saucepan, mix the fruit pectin with 3/4 cup of water. Bring to a boil over high heat, stirring constantly. Boil for one minute. Remove from heat. Stir pectin and water mixture into the strawberry and sugar mixture. Stir constantly for about 3-4 minutes or until the sugar is completely dissolved. Stir in freshly chopped basil.
After the jam sets, the chunks of strawberries float to the top. Stir to combine and distribute the berries evenly to get a burst of fresh strawberry in every bite!
Pour mixture into freezer-safe containers with tight fitting lids. If you are not freezing the jam, pour into jam jars. Let mixture sit at room temperature for 4 hours before transferring into freezer or fridge. If you freeze, allow to thaw in the refrigerator. Jam should last 2-3 weeks in the fridge or up to one year in the freezer.