I struggle often to contain my sweet tooth. There are just too many delicious things to eat. But in deference to my doctor and my future health, I try to be good and find recipes that will satisfy my sugar cravings without destroying my sugar levels, and this recipe does that with the bonus of being gluten free for those who have gluten sensitivities.
There was a time when my entire recipe repertoire consisted of ramen, hot dogs, and peanut butter and jelly. Now I’ve got a couple of fussy foodies and a teen just a few years shy of beginning her own ramen/hot dog/peanut butter and jelly regimen. How to level up my soon-to-be independent daughter’s cooking skills while keeping her siblings’ simple tastes satisfied? Easy: strawberry basil freezer jam. It’s a lot sweet, a little savory, and summer in a jar for our family. This jam, a take on the classic Kraft SURE-JELL recipe, is like a great pair of jeans. You can dress it up with wafers and fancy white cheese, or you can dress it down in a good ol’ fashioned PB & J. It’s perfect for all palates!
Strawberry Basil Freezer Jam
Ingredients & Supplies
- 1 pound of organic strawberries (enough for about 2 cups mashed)
- 4 cups granulated sugar
- 1 package (1.75 ounces) fruit pectin such as SURE-JELL
- A handful of fresh basil (enough for ¼ cup, finely chopped)
- About 6-8 small Ball jars or other freezer jam containers
- Thoroughly wash and dry your jars, as well as your strawberries and basil.
- Finely chop the basil and set it aside.
- Hull your strawberries. We just use a straw, but if you’ve got a fancy strawberry tool, go for it!
- Mash the strawberries and measure 2 cups into a large bowl.
- Mix 4 cups of granulated sugar into the mashed strawberries. Mix enough to moisten all the sugar and combine ingredients. Let stand for about 10-15 minutes, and then mix again.
- Add fruit pectin to ¾ cup of water and bring to a boil on high heat in a small saucepan. Stir continuously. Once pectin and water combination are boiling, allow to boil for 1 minute, then remove from heat. Keep stirring!
- Now, stir your pectin mix into your sugared strawberries. Stir for anywhere from 3-5 minutes to make sure that your sugar is dissolved, and pectin mix is thoroughly blended.
- Allow the jam to cool for a few minutes, and then add in your chopped basil. Mix gently.
- Pour jam into freezer containers but allow them to sit at room temperature for 6-8 hours before refrigerating or freezing.