Strawberry basil jelly combines the sweet, familiar flavor of ripe strawberries with the fresh, aromatic twist of basil. This unique pairing creates a vibrant jelly that’s perfect for spreading on toast, dolloping on desserts, or even pairing with cheese. It’s a delightful way to enjoy summer’s bounty all year round.
Making this jelly at home is simpler than you might think. With just a few ingredients and basic kitchen tools, we can capture the essence of fresh strawberries and fragrant basil in a jar. Plus, it’s a wonderful way to add a gourmet touch to your breakfast or snack time.
Ingredients
To create the perfect Strawberry Basil Jelly, we need fresh ingredients that highlight the natural sweetness of strawberries and the aromatic essence of basil. Below is a detailed list of the essential components for this delicious jelly.
Fresh Strawberries
- 4 cups of fresh strawberries, hulled and sliced
We recommend using ripe, juicy strawberries for the best flavor and vibrant color in our jelly.
Fresh Basil Leaves
- 1/2 cup of fresh basil leaves, loosely packed
Gently bruise the leaves to release their fragrance before adding. Basil provides a subtle herbal note that balances the sweetness beautifully.
Sugar
- 4 cups of granulated sugar
Sugar is critical for sweetness and preservation. Use pure granulated sugar for a clean, bright taste.
Lemon Juice
- 1/4 cup of fresh lemon juice (about 2 lemons)
Lemon juice adds a refreshing tang and acts as a natural preservative. It also helps the jelly set perfectly.
Pectin
- 1 package (1.75 oz) of powdered fruit pectin
Pectin is essential for achieving the ideal jelly texture. Using a trusted brand ensures consistent results every time.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh Strawberries | 4 cups, sliced | Base flavor and texture |
| Fresh Basil Leaves | 1/2 cup, bruised | Aromatic herbal accent |
| Granulated Sugar | 4 cups | Sweetener and preservative |
| Fresh Lemon Juice | 1/4 cup | Flavor enhancer and preservative |
| Powdered Fruit Pectin | 1 package (1.75 oz) | Thickening agent |
Equipment Needed
To make our Strawberry Basil Jelly perfectly every time, having the right equipment is essential. Below we outline the key tools that make the process smooth, safe, and successful.
Jelly Jars and Lids
We need sterilized canning jars and new lids designed for jelly preservation. These jars hold our finished jelly, keep it fresh, and prevent contamination. Use half-pint or pint-sized jars for easy portioning and storage. New lids ensure an airtight seal for longer shelf life.
| Equipment | Purpose | Notes |
|---|---|---|
| Canning jars | Store and preserve jelly | Sterilize before use |
| New canning lids | Seal jars airtight | One-time use only |
| Jar lifter | Handle hot jars safely | Avoid burns |
Large Pot
A heavy-bottomed large pot is crucial for boiling the jelly mixture without burning. The wide surface helps evaporate excess liquid quickly, speeding up the setting process. We recommend a pot that can hold at least 6 quarts to accommodate bubbling jelly.
Jelly Strainer or Cheesecloth
To achieve a smooth, seed-free jelly texture, we use a jelly strainer or fine cheesecloth. This equipment allows the juice to drain while keeping seeds and pulp out. Press juice gently through the strainer to maximize yield without clouding the jelly.
Ladle
A long-handled ladle makes transferring hot jelly into jars easier and safer. The deep bowl of the ladle handles large volumes and helps avoid spills or burns. We prefer a ladle with a pouring lip for precision.
Canning Funnel
Using a Canning Funnel streamlines filling jars and keeps jar rims clean. This funnel fits snugly into the jar opening and prevents jelly from splattering onto threads, which can interfere with sealing.
Thermometer
Maintaining the right temperature is critical in jelly making. A candy or instant-read thermometer ensures the jelly reaches the proper gel point, around 220°F (104°C). This precision helps us get the perfect set without overcooking.
| Equipment | Key Feature | Ideal Spec for Jelly Making |
|---|---|---|
| Instant-read thermometer | Fast, accurate reading | Must reach 220°F (104°C) |
Having these tools ready in advance guarantees our Strawberry Basil Jelly process is efficient and yields a beautifully textured, flavorful jelly.
Prep Work
Before we begin cooking our Strawberry Basil Jelly, proper preparation is essential to ensure the freshest flavors and safe preservation. Let’s get everything ready step-by-step.
Washing and Preparing Strawberries
We start with 4 cups of fresh strawberries, which must be thoroughly cleaned for the best taste and safety.
- Rinse the strawberries under cold running water.
- Gently pat them dry with a clean towel or paper towel to remove excess moisture.
- Remove the stems by hulling each strawberry with a paring knife.
- Slice the strawberries thinly to allow easier extraction of juice and flavor during cooking.
Preparing Fresh Basil Leaves
The basil leaves contribute a fragrant herbal note that makes our jelly unique. Here’s how we prepare 1/2 cup of bruised fresh basil leaves:
- Rinse the basil leaves gently under cold water to remove any dirt or residues.
- Shake off excess water and pat dry with a soft cloth.
- Bruise the leaves by gently crushing them between your fingers or with a mortar and pestle. This releases the essential oils enhancing the jelly’s aroma and flavor.
Sterilizing Jars
Proper sterilization of jars is crucial to preserve the jelly safely and extend shelf life. Use clean, 4-ounce to 8-ounce canning jars with new lids. Follow this method to sterilize jars:
| Step | Action |
|---|---|
| 1. | Wash jars and lids in hot, soapy water. |
| 2. | Rinse thoroughly with hot water. |
| 3. | Place jars upright on a rack in a large pot. |
| 4. | Fill pot with water covering jars by 1 inch. |
| 5. | Boil jars for 10 minutes to sterilize. |
| 6. | Carefully remove jars with tongs, place on a clean towel to dry. |
Keep the jars warm until ready to fill to prevent cracking when the hot jelly is added.
By completing these prep steps we ensure vibrant flavor extraction and safe, attractive presentation of our strawberry basil jelly.
Directions
Follow these detailed steps to craft your Strawberry Basil Jelly. Each phase ensures maximum flavor and perfect texture.
Making the Strawberry Basil Mixture
- Combine 4 cups of sliced strawberries and 1/2 cup of bruised fresh basil leaves in a large heavy-bottomed pot.
- Add 1/4 cup of fresh lemon juice to brighten the flavors and aid preservation.
- Let the mixture sit for 10 minutes to macerate. This helps release natural juices and infuses the basil aroma throughout.
Cooking the Jelly
- Place the pot over medium heat and stir occasionally until the fruit softens and releases more juice, about 5 minutes.
- Stir in 4 cups of granulated sugar gradually, dissolving completely.
- Sprinkle 1 package of powdered fruit pectin evenly over the mixture while stirring constantly to prevent lumps.
- Increase the heat and bring the mixture to a full rolling boil, stirring constantly. Boil hard for exactly 1 minute.
Testing for Gel Stage
Use a thermometer or the traditional plate test to determine readiness:
| Method | Details |
|---|---|
| Thermometer | Jelly reaches 220°F (104°C) |
| Plate Test | Place a spoonful on a cold plate. After 1 minute, push with finger; it wrinkles slightly and doesn’t run |
If the jelly has not reached gel stage, boil for an additional 30 seconds and test again.
Filling and Sealing Jars
- Use a ladle and canning funnel to fill sterilized jars, leaving a 1/4 inch headspace.
- Wipe jar rims clean with a damp cloth to ensure a good seal.
- Place new lids on jars and screw on bands just fingertip tight.
- Process jars in a boiling water bath for 10 minutes to preserve and prevent spoilage.
- Remove jars and let cool undisturbed for 24 hours. Verify seals by pressing the center of each lid; it should not flex or pop.
Cooling and Storing
Proper Cooling and Storing of our Strawberry Basil Jelly is essential to maintain its vibrant flavor and ensure food safety. Let’s walk through the appropriate steps to cool and store the jelly for lasting enjoyment.
Cooling Procedure
After filling and sealing the sterilized jars, place them upright on a heat-resistant surface. We recommend:
- Leaving the jars undisturbed for 12 to 24 hours to cool naturally.
- Avoiding sudden temperature changes to prevent jar breakage.
- Listening for the distinct “pop” sound signaling a successful seal.
As the jelly cools, you’ll notice it thickens and sets to the perfect consistency, characteristic of a well-made Strawberry Basil Jelly. If any jars fail to seal, refrigerate and use those first.
Storing Tips and Shelf Life
To preserve the freshness and deliciousness of our jelly, proper storage is key. Here are our top tips:
| Storage Condition | Location | Duration | Notes |
|---|---|---|---|
| Sealed jars | Cool, dark pantry | Up to 1 year | Ideal temperature: 50°F–70°F (10°C–21°C) |
| Opened jars | Refrigerator | Up to 3 weeks | Keep lids tightly closed |
| Unsealed jars (failed seals) | Refrigerator | Up to 2 weeks | Use promptly to avoid spoilage |
Always label your jars with the date of preparation to monitor freshness. Keep away from direct sunlight and heat sources to maintain optimal quality.
Serving Suggestions
Our Strawberry Basil Jelly shines in a variety of culinary applications. Its balance of sweet strawberry and herbal basil notes makes it an excellent complement to both sweet and savory dishes.
On Breakfast and Snacks
- Spread a generous layer of strawberry basil jelly on warm toast or fresh croissants.
- Use it as a topping for pancakes or waffles to add a fresh twist.
- Stir a spoonful into plain yogurt or cottage cheese for a vibrant fruit flavor.
Pairing with Cheese and Charcuterie
- Serve alongside a cheese platter, especially with soft cheeses like brie, goat cheese, or cream cheese.
- Pair with cured meats such as prosciutto or salami to bring out a gourmet touch.
- Add a dollop on crostini with ricotta and a drizzle of balsamic glaze for entertaining.
Cooking and Baking Enhancements
- Use the jelly to glaze roasted meats or poultry for a sweet herbal finish.
- Incorporate into salad dressings by whisking with olive oil and vinegar.
- Swirl into homemade cheesecake or frostings for a natural fruit flavor.
Storage and Serving Tips
| Usage Type | Serving Suggestion | Additional Tip |
|---|---|---|
| Breakfast | Spread on toast, pastries, or pancakes | Warm slightly for easy spreading |
| Cheese Board | Accompany soft cheeses | Pair with nuts and crackers |
| Savory Dishes | Glaze for meats or in dressings | Use sparingly to balance flavors |
| Desserts | Mix into yogurts or frostings | Ensure even distribution |
“Our Strawberry Basil Jelly elevates everyday meals with its fresh and unique flavor profile. Experiment with it and discover your favorite serving style.”
By exploring these serving suggestions, we unlock the full potential of our strawberry basil jelly and enjoy its delicious versatility every day.
Conclusion
Making strawberry basil jelly at home brings a fresh and unique twist to your pantry staples. With just a handful of ingredients and simple steps, we can create a flavorful jelly that elevates everything from breakfast to entertaining.
This recipe invites us to enjoy the vibrant taste of summer all year long while adding a gourmet touch to everyday meals. Once you try it, strawberry basil jelly will quickly become a favorite in our kitchen.
Frequently Asked Questions
What ingredients are needed to make strawberry basil jelly?
You need 4 cups of fresh strawberries (hulled and sliced), 1/2 cup bruised fresh basil leaves, 4 cups granulated sugar, 1/4 cup fresh lemon juice, and 1 package of powdered fruit pectin.
What equipment is essential for making strawberry basil jelly?
Key tools include sterilized canning jars with new lids, a large heavy-bottomed pot, a jelly strainer or cheesecloth, a long-handled ladle, a canning funnel, and a thermometer to check the gel point.
How do I prepare strawberries and basil for the jelly?
Rinse, dry, hull, and slice the strawberries. Rinse and dry basil leaves, then bruise them gently to release their aromatic oils before using.
Why is sterilizing jars important?
Sterilizing jars kills bacteria and ensures safe preservation, which helps the jelly stay fresh longer and prevents spoilage.
What is the proper cooking process for this jelly?
Combine strawberries, basil, and lemon juice to macerate. Gradually add sugar and pectin, bring to a rolling boil, then test for gel stage before filling jars.
How do I test if the jelly has reached the gel stage?
Use a thermometer to check if the mixture reaches 220°F (104°C) or use the plate test by placing a small amount on a cold plate to see if it wrinkles when pushed.
How should I cool and store strawberry basil jelly?
Let sealed jars cool undisturbed for 12-24 hours until you hear a “pop.” Store sealed jars in a cool, dark pantry for up to a year; refrigerate opened jars and use within three weeks.
Can strawberry basil jelly be used in savory dishes?
Yes, it pairs well with cheeses, charcuterie, and can be incorporated into savory recipes for a unique sweet and herbal twist.
How long does homemade strawberry basil jelly last?
Sealed jars can last up to one year in a cool, dark place. Once opened, refrigerate and consume within three weeks.
What are some popular ways to serve strawberry basil jelly?
Spread it on toast, pancakes, or yogurt, pair it with cheese, or use it as a glaze or ingredient in both savory and sweet dishes.