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!
Don’t Feel Like Cooking?
That’s okay! Everyone needs a break sometimes, especially during busy times like the holidays or when you’re sick or stressed out. When I find myself unwilling or unable to prepare healthy meals myself, I turn to Paleo on the Go. Yes, they have autoimmune protocol-friendly options! With tons of nutritious, delicious, pre-packaged meals, Paleo on the Go‘s ready-to-go, frozen courses are perfect for those days you just don’t want to be in the kitchen. They even offer an appreciable selection of AIP-friendly treats, including toaster pastries!
- 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.