An easy strawberry freezer jam recipe made with fresh strawberries and basil.
Keyword: Strawberry Freezer Jam
Servings: 7half pint jars
6teaspoonspectin (I use Ball brand pectin)
1/4cupfresh basilplus 1 teaspoon dried basil
Hull and dice strawberries. Use a potato masher or pastry cutter to smoosh. Add sugar and optional basil and stir. On stovetop combine water and pectin and heat to boiling while stirring. Once boiling continue to stir and let it boil for one minute. Immediately combine pectin with jam and stir 3 minutes, until sugar is fully dissolved. Ladle into half-pint jars, leaving 1 inch of headspace. Top with lids and leave overnight to set up. Freeze for long term storage (up to a year) or refrigerate for immediate use (will keep for 3 weeks in the refrigerator).