Strawberry Jalapeño and Strawberry Basil Jam

Strawberry Jalapeño and Strawberry Basil Jam

  • Total: 1H
Strawberry Jalapeño and Strawberry Basil Jam

Strawberry Jalapeño and Strawberry Basil Jam

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 1/3 cup Basil, packed fresh leaves
    • 3 Jalapenos, large
    • 2 1/2 lbs Strawberries, fresh
  • Condiments

    • 1 tbsp Lemon juice
  • Baking & Spices

    • 2 cups Granulated sugar
    • 2 tsp Pomona's universal pectin
  • Liquids

    • 2 tsp Calcium water
  • Time
  • Total: 1H

Found on

Ingredients

  • 2 1/2 pounds (about 10 cups) fresh strawberries, hulled
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 2 cups granulated sugar
  • 2 teaspoons Pomonas Universal Pectin
  • 2 teaspoons calcium water (included with the pectin)
  • 3 large jalapeños, cored, seeded, and coarsely chopped
  • 1/3 cup packed fresh basil leaves

Directions

  • Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. In a food processor, pulse about 1/3 of strawberries with either jalapeño or basil until finely chopped. Add remaining berries and pulse briefly until coarsely chopped; do not liquefy the berries as you still want chunks of berries in your final jam. You should have approximately 4 cups of crushed berries. Pour berries into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally. Whisk together pectin and sugar until evenly incorporated. Add to strawberries, stirring vigorously until completely dissolved. Continue to stir unti mixture comes to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
  • Serves: 4-5 half-pint jars
  • TotalTime:
loveandoliveoil.com

loveandoliveoil.com

4674 292
Title:

Strawberry Jalapeño and Strawberry Basil Jam | Love and Olive Oil

Descrition:

In the past four weeks I've picked over 15 pounds of strawberries, nearly three gallons of ruby red goodness. From two different farms on two different mornings. I've made preserves and ice cream, salads and guacamole, and sprinkled them in my cereal every morning. I've stashed a few bags of puree in the freezer, and filled my pantry with over a dozen jars of jam. And I'm considering going out for one more load before the season is over. If too many strawberries is a problem for you, well, then, more strawberries for me. May is, perhaps, my favorite month of them all, if only because that is when the strawberries ripen in Tennessee. You can't beat local strawberries, the kind that are red right through to the core. The kind you can smell before you see, the fragrance of strawberries hitting your nose before you even see the fields. The kind that are so sweet and juicy it's almost blasphemy to add any sugar to them at all. And yet... strawberry jam is hardly blasphemy. It's the best

Strawberry Jalapeño and Strawberry Basil Jam

  • Produce

    • 1/3 cup Basil, packed fresh leaves
    • 3 Jalapenos, large
    • 2 1/2 lbs Strawberries, fresh
  • Condiments

    • 1 tbsp Lemon juice
  • Baking & Spices

    • 2 cups Granulated sugar
    • 2 tsp Pomona's universal pectin
  • Liquids

    • 2 tsp Calcium water

The first person this recipe

loveandoliveoil.com

loveandoliveoil.com

4674 292

Found on loveandoliveoil.com

Love and Olive Oil

Strawberry Jalapeño and Strawberry Basil Jam | Love and Olive Oil

In the past four weeks I've picked over 15 pounds of strawberries, nearly three gallons of ruby red goodness. From two different farms on two different mornings. I've made preserves and ice cream, salads and guacamole, and sprinkled them in my cereal every morning. I've stashed a few bags of puree in the freezer, and filled my pantry with over a dozen jars of jam. And I'm considering going out for one more load before the season is over. If too many strawberries is a problem for you, well, then, more strawberries for me. May is, perhaps, my favorite month of them all, if only because that is when the strawberries ripen in Tennessee. You can't beat local strawberries, the kind that are red right through to the core. The kind you can smell before you see, the fragrance of strawberries hitting your nose before you even see the fields. The kind that are so sweet and juicy it's almost blasphemy to add any sugar to them at all. And yet... strawberry jam is hardly blasphemy. It's the best