Strawberry and Thai Basil Jam

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basilconservefruitjamstrawberryVegan

Making seasonal jam is a way to freeze in the moment of the changing seasons that is happening all around us every cycle. Summer provides us with the most sweet and decadent fruits and a way to appreciate them to the fullest is not only eating them as is, yet incapsulate the taste of summer that can be enjoyed all time around. This jam is designed and created to be not too overly sweet so the strawberries shine through and through. Infused with Thai basil, lavender, lemon zest, vanilla, lemongrass and lime leaves.

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Ingredients

GR of Cups

3 kg fresh strawberries
35 ml vanilla extract
600 grams organic white sugar
1 tbsp lavender
1 tsp smoked sea salt
2 fresh lemongrass stalks
7 small lime leaves
45 grams fresh Thai basil
22 grams vegan pectin (BioVegan)
1/2 tsp black pepper, ground
2 lemons, zest and juice

Cookware

Heavy bottomed pan
Jam jars
Electric measuring scale
Funnel
Potato masher

Geen audiobestand gevonden.

Instructions

Start by distilling the jam jars. Wash the jars with dish soap, remove all the soap with warm water.
Fill the jars with boiling hot water. Including on the lids.
Remove the water and dry them completely. Set aside to further air dry.
Fill up a large mixing bowl with cold water.
Add a little baking soda and vinegar.
Put all the strawberries in the fizzy water and stir around.
Let this sit for 2-3 minutes.
Sieve the strawberries and water and dry the strawberries.
Decrown the strawberries (the green part)
Add the strawberries to the pan.
Use a potato masher to mash the strawberries.
Put the heat on medium-high.
Sprinkle in the sugar and let that fully dissolve.
Pour in the vanilla extract.
Add in the lavender, black pepper and salt.
Stir until combined.
Zest in the lemons.
Add in the lemon juice.
Bruise the lemongrass with the back of a knife and add to the jam.
Add the lime leaves to the mix and stir until combined.
Slap the Thai basil between your hands and add stems and leaves to the jam.
Put the heat on medium.
Grab a small plate and put it in the freezer.
Keep stirring for 10 minutes.
When larger bubbles start to arise, sprinkle in the pectin.
Stir until combined.
Let the jam cook out for at least an hour for all the flavors infuse beautifully.
Keep and eye on it and stir every 10 minutes.
Grab the frozen plate and do the jam test by adding a little cooked jam to the plate. If it sets the jam is done.
Put a funnel on top of the opened jam jars.
Take out all the aromatics.
Add in the finished jam into the jars.
Screw on the lid.
Decorate the jars to your liking.
Let the jam completely cool in the jars.
Give as a gift or add to your shelves whenever you are in need of homemade jam.

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