Strawberry Basil Freezer Jam~
I am not a big fan of pectin, so I don't use it.
You can do any strawberry jam recipe. Here is my version~
4C strawberries, hulled
4C sugar
2C basil leaves
1 tbsp each lemon and orange juice
Put the basil, 1tbsp sugar and 1 tbsp lemon in a food processor and chop until you have the consistency of a pesto. Put aside.
Mix the berries and 2C of sugar in a large pan. Heat to boiling, stirring constantly. Boil for 2 minutes, continuing to stir. Add the remaining 2C sugar. Return to boiling and stir while the mixture boils for 3 minutes. Remove from the heat, add basil and orange juice. Pour into a large bowl and skim the top. Stir frequently and skim top as needed until slightly cooled. Cover bowl and let stand overnight. Pour in jars or containers and freeze. Make 2-4 pints. Store jam in freezer until needed. After opening, it keeps for about 3 weeks in the fridge.
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