What makes this jam unique is the fragrant basil.
- 1 1/2 lb. strawberries, hulled and cut into 1/2-inch pieces (5 cups)
- 1 1/2 c. sugar
- 1/2 c. peeled and shredded Granny Smith apple (1/2 apple)
- 1 tbsp. bottled lemon juice
- 1/4 c. minced fresh basil
- Place 2 small plates in freezer to chill. In large saucepan, crush strawberries with potato masher until fruit is mostly broken down.
- Stir in sugar, apple, and lemon juice and bring to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, boil mixture, stirring and adjusting heat as needed, until thickened and registers 217 to 220 degrees, 15 to 20 minutes. (Temperature will be lower at higher elevations. Directions here.)
- Remove pot from heat.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If jam is runny, return pot to heat, simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon and stir in basil.
- Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
- Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours.
Jam can be refrigerated for up to 2 months.
Recipe republished from Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by the editors of America's Test Kitchen.