Strawberry Basil Jam
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Y’all know how much I love the combination of strawberry and basil. With a handful of fresh basil coming from my garden every single day, I was using it on salads and of course making plenty of pesto and drying some for later. But there are only so many days a year you can do that! I needed new basil recipes, stat. This Strawberry Basil Jam came to the rescue, offering up a delicious snack, ice cream topping, or even salad dressing. Feel free to mince or even puree the strawberries for a finer texture!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Strawberry-Basil Jam
Ingredients
Instructions
- Combine the strawberries and honey in a saucepan over medium heat. Bring to a simmer, then reduce the heat to medium-low.
- Cook, stirring occasionally, for about 20 minutes or until the strawberries are mushy.
- While stirring, sprinkle in the gelatin. Continue stirring until dissolved, then remove from heat and allow to cool to room temperature before stirring in the basil and transferring to the fridge for storage.