There's something magical about homemade jam, and this Zesty Strawberry Basil Freezer Jam is no exception. It's a perfect blend of sweet strawberries, fragrant basil, and a zing of lemon, bringing a refreshing twist to your breakfast spread. Easy to make and even easier to love!
Fresh Strawberries: These are the stars of the show, providing natural sweetness and a rich, fruity base for the jam.
Granulated Sugar: Balances the tartness of the strawberries and helps in setting the jam.
Fresh Basil Leaves: Adds a subtle herbal note that complements the strawberries beautifully.
Lemon Juice: Enhances the flavor and acts as a natural preservative.
Fruit Pectin: Essential for achieving the perfect jam consistency. It thickens the mixture without the need for extended cooking.
This jam is delightful spread over warm, buttered toast or croissants. Try it as a topping for pancakes or waffles, or swirl it into yogurt for a quick breakfast treat. It's also excellent as a glaze for roasted chicken or pork.
Start by washing your strawberries thoroughly, then hull and mash them in a large mixing bowl. You want a chunky texture, so don't overdo it. Add the sugar and lemon juice to the mashed strawberries, stirring until well combined.
Next, finely chop the basil leaves and stir them into the strawberry mixture. Make sure the basil is evenly distributed, as this will ensure every spoonful of jam has that delightful herbal note.
Allow the mixture to sit for about 10 minutes. This resting time helps the sugar dissolve, melding the flavors beautifully. Meanwhile, prepare your pectin by reading its instructions, as they can vary slightly by brand.
Gradually sprinkle the fruit pectin into the berry mixture while stirring constantly. This is crucial to prevent lumps and ensure a smooth jam. Keep stirring for about 3 minutes until you notice the mixture starting to thicken.
Carefully ladle the jam into clean, sterilized freezer-safe containers, leaving about 1/2-inch of headspace to allow for expansion. Seal the containers tightly.
Let the filled containers sit at room temperature for 24 hours. This resting period allows the jam to set properly. Afterward, store them in the freezer for long-term storage or the fridge for immediate use.
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