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Gift: Strawberry Basil Jam

Source of Recipe

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Strawberry Basil Jam****

Tasteofhome.com
Canning & Preserving 2014 Bookazine 2014
Prep: 25 min. Process: 10 min./batch
Yield: 9 half-pints. - 72 servings (2 Tblsp. ea.)

I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil is so beautiful.—Julie O'Neil, Two Harbors, Minnesota

Ingredients:
• 5 cups crushed strawberries (about 3 pounds)
• 1 teaspoon butter
• 1 package (1-3/4 ounces) powdered fruit pectin
• 7 cups sugar
• 1/2 cup minced fresh basil

Directions:
1. In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil.

2. Remove from heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

2 tablespoons equals 81 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 21 g carbohydrate, trace fiber, trace protein.