Strawberry Jalapeño and Strawberry Basil Jam

Strawberry Jalapeño and Strawberry Basil Jam takes around 1 hour from beginning to end. This recipe serves 40 and costs 37 cents per serving. This condiment has 51 calories, 0g of protein, and 0g of fat per serving. This recipe from Love and Olive Oil has 6774 fans. Mother's Day will be even more special with this recipe. A mixture of fresh basil leaves, pectin, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 38%, this dish is not so excellent. Similar recipes include Baked Brie with Strawberry Jalapeno Jam, Strawberry Basil Jam, and Strawberry Basil Jam.

Servings: 40

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse about 1/3 of strawberries with either jalapeño or basil until finely chopped. Add remaining berries and pulse briefly until coarsely chopped; do not liquefy the berries as you still want chunks of berries in your final jam. You should have approximately 4 cups of crushed berries.Pour berries into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.Whisk together pectin and sugar until evenly incorporated. Add to strawberries, stirring vigorously until completely dissolved. Continue to stir unti mixture comes to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

 

Step by step:

1. Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse about 1/3 of strawberries with either jalapeño or basil until finely chopped.

2. Add remaining berries and pulse briefly until coarsely chopped; do not liquefy the berries as you still want chunks of berries in your final jam. You should have approximately 4 cups of crushed berries.

3. Pour berries into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.

4. Whisk together pectin and sugar until evenly incorporated.

5. Add to strawberries, stirring vigorously until completely dissolved. Continue to stir unti mixture comes to a full rolling boil.

6. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes.

7. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Nutrition Information:

covered percent of daily need