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.