Simple Strawberry Basil Jam

After my awesome success with the Blueberry Lavender Jam I made a few weeks ago, I decided to take matters into my own paws and try another jam. One of my favorite flavors of jam is strawberry basil, but I have a hard time finding it anymore, so I made an attempt on my own. This is another jam that I don't can properly, so you only have a couple weeks to eat it. I never learned to can, though I'm thinking it might be a handy skill to learn sometime. Alas, now is not that time.

You're probably thinking that strawberry and basil seem odd together, and I agree. However, they taste wonderful. Take my word for it...or not. Whatever floats your boats, amigos. I'm not here to tell you what to do. Wait! Yes, I am! Do as I say. Make the yummy jam. Use fresh sweet strawberries and fresh sweet basil for the, uh, freshest jam. And by fresh, I mean cool. Like the Fresh Prince. Don't pretend you don't know what I'm talking about. You know you watch it on re-runs.

Makes 1 half-pint jar.

Ingredients:

• 1 slightly heaped pint of strawberries, leaves/stems removed, chopped
• 3 TB agave syrup
• 1 heaped TB basil, minced
• pinch salt

Method:

1. Put all the ingredients in a small pot over medium-high heat. Bring to a hard boil, stirring often. Let boil about 5 minutes.

2. Then turn heat to medium-low and low boil for about 25 minutes, or until the top keeps getting a skin. Sounds gross, but you'll know it when you see it. Be sure to stir it occasionally. Carefully taste the jam and add more agave (or sugar) or basil as to meet your tastes.

3. Very carefully pour or scoop the jam into your jar. Let sit until it cools to room temperature then add the lid and refrigerate. 

Enjoy on toast, biscuits, or straight from the jar. You know you want it.

Blueberry Lavender Jam

Everyone should make this ridiculously simple, tasty jam. I command it. NOW! I got the basis for this recipe from Simply Gluten-Free , though I changed it up a bit. I had never ever made a jam of any sort before, so I was sort of nervous about making a pectin-free, preservative-free jam. I don't know if you've ever had the blueberry-lavender combo before, but it's lovely. I had a bloob-lav scone before and it really stuck in my brain as an awesome flavor combo that I'd have to try again. You'll thank me :)

I got a giant quart of blueberries at the farmer's market Tuesday for $5.00, so I knew I HAD to try making this. Making the deal even sweeter is that my lavender plant went wild this year since it's been so dry and hot. I trimmed a few stems off my plant and minced the fresh buds for this jam. Not only did they make the jam mind-blowing, but they made my hands smell lovely. If you don't have your own lavender growing, I don't know where you could buy fresh buds. But, you could probably just find an organic lavender tea (I love Traditional Medicinals) and soak the buds in a little water to re-hydrate them. Though, I don't know if it would be quite the same. Maybe I'll try that next time just to see how it would work.

You should know up front that this is not a shelf-stable jam. You must either eat it within a couple weeks, or freeze it. We actually ate half of it this morning on some biscuits, so I know it won't even have a chance to spoil at my house.

Ingredients:

• 1 1/2 pints (3/4 of a quart) fresh blueberries
• 1/3 cup plus 1-2 TB organic agave nectar
• 1 tsp lemon juice
• 1/4 tsp kosher salt (or sea salt)
• 1 1/4 tsp fresh lavender buds, minced

Method:

1. Bring all ingredients to a boil in a large pot over a medium-high heat. Let boil 2-3 minutes, then change heat to medium-low.

2. Use a big fork or a potato masher to smoosh your berries after they've been cooking a few minutes. Let the mix slow boil/simmer for 25-30 minutes, stirring every 5 minutes so that it doesn't stick to the bottom of the pot. It'll get a "skin" over it when it's done.
3. Remove the pot from the burner and very carefully ladle or pour the hot jam into a jar that can be sealed airtight. I used a couple tiny Mason/Ball jars for mine. The jam will seem a bit runny, but it will thicken considerably as it cools. Leave the jars out on a cooling rack for about an hour. 

4. Then put the lids on and pop the jar(s) into the fridge to cool at for at least a couple of hours. Mine set overnight in the fridge and was perfect today. 

I hope you like it as much as I do. It's amazing on biscuits, and I bet it'd be delicious on scones, too. So, make it already.