Prep Time : 15 + 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Moderate
Hello my lovelies! It’s the end of summer here so it’s time to hold onto the sweet flavour of strawberries for a bit longer. With a twist of course. Basil is a great partner for strawberries. We just have to be careful not to go overboard. I have a trick for that. Natch. This jam uses sugar that has pectin added to it to make life easier. Because this is our first proper jam together there will be a little bit of jam science here and there to get us going. I really hope you try this recipe. It’s a small batch and a tasty way to have a go at making some jam of your own. I have only given weight measurements because the proportion of sugar is important to preserving the jam and preventing nasties. It’s the ideal time to get that scale I keep banging on about… Even if you don’t eat as much toast as I do (it’s probably not recommended) homemade jams are great to have on hand to give your baking an extra lift. I know there are a lot of instructions today but it’s worth reading them all so you feel confident and get the best results!