Ingredients:
- 2 pounds fresh strawberries, hulled and chopped
- 1 ½ cups granulated sugar
- ¼ cup Strawberry Dark Balsamic Vinegar
- 1 tablespoon Basil Premium Olive Oil
- ¼ cup fresh basil leaves, finely chopped
- 1 lemon, juiced
Instructions:
- In a large bowl, combine the chopped strawberries and granulated sugar. Stir well to coat the strawberries with sugar. Let it sit for about 30 minutes until the strawberries release their juices.
- Transfer the strawberry mixture to a large saucepan over medium heat.
- Add the strawberry balsamic and lemon juice to the pan.
- Bring the mixture to a boil, stirring frequently to prevent sticking.
- Reduce the heat to medium-low and let it simmer for about 20-25 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
- Once the jam has thickened, remove it from the heat.
- Stir in the olive oil and finely chopped basil leaves until well combined.
- Allow the jam to cool slightly before transferring it to sterilized jars.
- Seal the jars and let them cool to room temperature before refrigerating.
- Enjoy the Strawberry Basil Jam on toast, scones, or as a topping for yogurt and desserts.