When I get the chance to buy fresh strawberries in bulk, I almost always make a batch of strawberry freezer jam. It’s an easy way to use up a lot of strawberries, and I know my family will use it on a daily basis, whether on toast for breakfast, in peanut butter sandwiches for lunch, or over vanilla ice cream for dessert.
But sometimes I get the urge to try something a little different, and knowing that strawberry and basil are a great flavor combination, I decided to try some strawberry basil freezer jam. Let me tell you, this stuff is delicious! It has just a hint of basil flavor, which means I can use this jam in savory dishes, as well as sweet. Freezer jam will keep for a few weeks in the refrigerator, or up to a year in the freezer. This recipe yields roughly four 8 ounce jars, but you could certainly make half if you don’t have enough strawberries for a full batch.
- 3 1/3 cups mashed strawberries
- 1 1/3 cups white sugar
- 4 tablespoons instant pectin
- 1/4 cup finely chopped fresh basil
- Place mashed strawberries in a large bowl.
- In a medium bowl, stir together sugar and pectin.
- Add sugar/pectin mixture to strawberries and stir for 2-3 minutes, or until sugar is dissolved.
- Stir in basil.
- Ladle jam into clean, freezer-safe containers. Let stand 30 minutes to set before freezing or refrigerating.
Who Dished It Up First: Adapted from the Ball Instant Pectin label.