It a traditional as old as time, but that because its so darn delicious. While the world of canning can seem a bit daunting, this Strawberry Basil Jam is truly for the canning virgin. With just a few simple, fresh ingredients, your fruit is set to get a delicious new life in this fragrant spread.

Jams and jellies are great way of preserving or making use of extra produce. I especially love jams for all the tasty combinations you can pair together! Strawberries are a plentiful spring/summer crop in the Mid-Atlantic, and offers both a sweet and tangy element. Fresh basil is crisp and aromatic, but when added to sweeter foods, gives a refreshing twist to the dish. This pair is undeniably light and fresh, so it’s destined to be a tangy topper on all of your breakfast favorites!

Recipe

Strawberry Basil Jam

• 2 pounds of Strawberries (Handpicked at Chiles Peach Orchard in Crozet, VA during season.)
• 1 cup of Fresh Basil (Picked fresh from my garden.)
• 1 Box of Pectin (SURE-JELL)
• 2 ½ cups of Organic Sugar
• Juice of ½ Lemon
• Pinch of Sea Salt

Directions

1. Slice strawberries into thirds (This will helps them break down easier in the jam.)

2. Chop basil finely.

3. In a large saucepan, add sliced strawberries and begin mashing with a potato masher until strawberries are mostly crushed.

4. Add sugar, basil.

5. Combine and let the mixture sit covered for 30 minutes. (This helps the strawberries absorbs the basil flavor before reducing.)

6. Add salt and lemon.

7. Turn on saucepan on medium-high heat and bring to a simmer. Stir constantly for 15 minutes.

8. Add pectin and reduce heat to medium-low heat. Stir on reduced heat for 5-10 minutes.

9. Pour hot strawberry mixture into mason jars and let cool uncovered.

10. Refrigerate after cooling. Jams will last for approx. 3-4 weeks as there are no preservatives.