Author Notes: Strawberries and basil make one of summer’s finest pairings. Stir this jam into yogurt or oatmeal, use on toast, or eat with your favorite pastry.
This recipe was originally created by Sophie Nau, with regenerative farmer Acadia Tucker. You can find this and 33 other perennial food recipes in Acadia Tucker's new book, Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables (Stone Pier Press). The book is on sale now. Acadia Tucker is also the author of Growing Good Food: A citizen's guide to backyard carbon farming. —Acadia Tucker
Makes: 1 16 oz. jar
Prep time: 20 min
Cook time: 20 min
lemon, juiced and zested
tablespoons chopped basil
- Place strawberries, sugar, salt, lemon juice, and zests in a medium-size pot. Toss to coat strawberries, then cook over medium heat.
- Stir frequently to prevent scorching while strawberries cook down and thicken, about 15–20 minutes.
- As the jam reaches desired thickness, add chopped basil. Cook for a few more minutes, then remove from heat.
- Let cool before pouring into sterilized jam jars.