Strawberry Basil Jam
| Yield: 2 Cups | Time: 20-25 minutes |
1. Place strawberries, sugar, salt, and lemon juice into a medium pot. Toss to coat strawberries, then turn heat to medium.
2. Stir frequently to prevent scorching, and allow the strawberries to cook down and thicken, about 15 – 20 minutes.
3. As the jam reaches desired thickness, add chopped basil, then remove from heat. Pour into a sterilized jar, and store in fridge for up to 6 months.
2 lbs strawberries
1 cup sugar
1 tsp salt
1 lemon, juiced
2 – 3 T chopped basil