Strawberry Basil Preserves
Capture the best flavors of the summer in this preserve recipe. Strawberries and basil partner to form a delicious spread that's easy to create and can be used year-round!
Servings: 40 tbsp
Ingredients
- 8 cups strawberries stemmed, washed, and sliced if large
- 2 cups granulated sugar
- 2 juiced lemons
- 1 lemon rind remove seeds of juiced lemon and quarter
- ¼ - ½ cup fresh basil minced
Instructions
- Place strawberries, sugar, lemon juice, and rind in a heavy-bottomed 6-quart kettle. A heavy bottom is essential for high-sugar content foods to prevent scorching and burning.8 cups strawberries, 2 cups granulated sugar, 2 juiced lemons, 1 lemon rind
- Bring to a low boil over medium-high heat. Stir to ensure even cooking. If berries do not break down, use a mashing tool to break them into smaller pieces.
- To achieve the correct thickness, bring the preserves to 210°F. The thickness can alternatively be checked by placing a small amount on a dish and freezing for a few minutes. Run a finger through the chilled mixture to check thickness.
- Remove the lemon rinds and add in the minced basil. Stir in the basil and let it heat through slightly, 1-2 minutes.¼ - ½ cup fresh basil
- Once at temperature, remove from heat and, if canning, pour in readied jars.
- Top with lids and rings and place them in a boiling water bath for ten minutes.
- Remove from the water bath and let cool for 12 hours. Check lid to ensure jar has sealed. Any that did not seal can be placed in the refrigerator and enjoyed within one month.
- If not canning, place in jars or containers unsealed and keep in the refrigerator for one month or freeze for up to 6 months.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tbsp | Calories: 48kcal