This is a pseudo-repost from last summer. This particular jam is so good, and so easy to make, I had to repost this in case you missed it the first time around.
It's strawberry time! We picked 13 quarts yesterday and spent the morning trimming stems and making jam. Making freezer jam is one of our favorite summertime homemaking activities. We made this variety for the first time last year (the photos that follow are from a triple batch last year) and ever since our first bite it's been everyone's favorite. I think you'll agree that it's superdelicious!
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Bur first... Are you new to freezer jam? Check this out!
Extolling the Pleasures and Benefits of Freezer Jam
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Bur first... Are you new to freezer jam? Check this out!
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Strawberry Basil Lime Freezer Jam
(from Ordinary Lovely)
Using Ball Instant Pectin for freezer jams, follow the instructions to prepare your sugar and pectin for one batch of jam. (about two half pint jars worth)
Chop a handful of fresh basil as finely as possible. (for one batch I did it by hand, and for a larger batch I used a manual food processor) I used the amount pictured above, plus a little more, for one batch. I don't want my specialty jam to just taste like plain ole strawberry jam with green dots in it, so I went heavy on the basil and lime. As far I as I can tell, you can add as much or little as you like.
Prepare strawberries according to the instructions on the pectin jar. I used almost 2 cups chopped berries.
Mix in the basil, as well as the zest and juice from one small lime. If possible, let it sit for a little while to allow the flavors some time to blend.
Add sugar and pectin according to the instructions... stirring for three minutes.
Ladle into pre-cleansed jars. Add lids. I had enough jam left over after two half pint jars to fill a small 4 oz jelly jar. Let it sit for 30 minutes. Freeze. Or enjoy immediately!
My family has already polished off two jars of this amazing jam, spreading it on anything they can get their hands on. I took a more refined approach and had it with some creamy brie on french bread...
Chop a handful of fresh basil as finely as possible. (for one batch I did it by hand, and for a larger batch I used a manual food processor) I used the amount pictured above, plus a little more, for one batch. I don't want my specialty jam to just taste like plain ole strawberry jam with green dots in it, so I went heavy on the basil and lime. As far I as I can tell, you can add as much or little as you like.
Prepare strawberries according to the instructions on the pectin jar. I used almost 2 cups chopped berries.
Add sugar and pectin according to the instructions... stirring for three minutes.
Ladle into pre-cleansed jars. Add lids. I had enough jam left over after two half pint jars to fill a small 4 oz jelly jar. Let it sit for 30 minutes. Freeze. Or enjoy immediately!
My family has already polished off two jars of this amazing jam, spreading it on anything they can get their hands on. I took a more refined approach and had it with some creamy brie on french bread...
i think i'am making this tonight. never made jam but just went strawberry picking yesterday and this looks too good not to!
ReplyDeleteOh! I hope you l like it, Nicole! Let me know how it goes!
Deletejust made it and put it into jars. BUT! i am just seeing now that we were suppose to stir for 3 minutes! uh-oh! and i just sent off some jam to 3 neighbors!
ReplyDeleteSo easy-peasy and sounds amazing!!! Now to get some jars for storage! :)
ReplyDelete