On a warm summer afternoon, I found myself wandering through a local farmers’ market, captivated by the vibrant colors of freshly picked strawberries. Their sweet, intoxicating aroma danced through the air and tugged at my heartstrings, reminding me of my grandmother’s kitchen where summer days were spent making all sorts of jams. Inspired by those cherished memories, I decided to blend these luscious berries with a surprising twist: fresh basil. The result was an enchanting jam that captures the essence of summer in every spoonful.
Ingredients
2 pounds fresh strawberries, hulled and halved
1 cup granulated sugar
1/4 cup lemon juice
1/2 cup fresh basil leaves, finely chopped
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Begin by placing the hulled strawberries in a large mixing bowl. Sprinkle the granulated sugar over the strawberries and gently toss to combine. Allow the mixture to sit for about 30 minutes, letting the natural juices begin to flow.
Transfer the berry mixture to a large saucepan and add the lemon juice, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved and the strawberries start to break down, which should take about 10 minutes.
Once the strawberries have softened, use a potato masher or fork to crush them to your desired consistency. If you prefer a chunkier jam, leave some larger pieces intact. Bring the mixture to a gentle boil, stirring frequently to prevent sticking. Continue to cook for about 20-25 minutes, or until the jam thickens and coats the back of a spoon.
During the last few minutes of cooking, stir in the finely chopped basil leaves. The heat will release their aromatic oils, creating a delightful herbal note that perfectly complements the sweetness of the strawberries.
Once the jam has reached the desired consistency, remove the saucepan from heat and let it cool for a few minutes. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal, then screw on the lids tightly.
Allow the jam to cool to room temperature before refrigerating. This jam can be stored in the refrigerator for up to a month or processed in a water bath for longer shelf life. Spread it on toast, swirl it into yogurt, or use it as a delightful glaze for meats. The possibilities are endless!
Every time I open a jar of this Sun-Kissed Strawberry Basil Jam, I’m transported back to that sun-drenched market, the laughter of friends, and the joy of creating something beautiful and delicious. Enjoy the taste of summer all year round!