The day I made this, I had a surplus of strawberries as well as a surplus of basil...why not experiment a little? I'm glad I experimented, because my 'taste-testers' (Grandparents, Parents and some close friends) thought it was amazing! It's crazy how one herb can completely change the taste of something as everyday as strawberry jam.
Strawberry Basil Jam
4 lbs Strawberries, sliced or diced (your preference)
5 cups Sugar
4 tbsp Lemon Juice
1 cup Basil chiffonade
3/4 cup Pectin
1. Combine chopped strawberries with sugar, basil and lemon juice.
2. Boil hard for 10 minutes, adding a little butter if it starts to foam up.
3. Add the pectin and boil hard for 1 minute
4. Pour the jam through a funnel into hot, sanitized jars leaving 1" of headspace. Wipe the rims before applying the lid and put the ring on finger tight.
5. Put the jars into the boiling water bath, making sure that there are 2" of water above the tops of the jars. Boil them for 10 minutes.
6. When the time is up, remove the jars from the water and place them either on a towel or on a wooden cutting board.
7. Let the jars cool overnight. Test the seal, making note of whether or not the button on the lid moves when pressed. If the jar didn't seal, put it in the fridge and use it right away. Jars that have been sealed should be labeled and dated before being stored.
I love this jam right out of the jar on toast, but I do plan on experimenting with some additional yummy uses for it. I'll let you know if I come up with something!