What a delicious way of using up some of those delicious strawberries by making a preserve , it is a great way of keeping that wonderful flavours of the strawberry in the form of a jam/jelly that you can use of your toast or scones etc
Making preserve always reminds me of my Nan as she would use left over soft fruits to make the most delicious preserve
This great recipe for this strawberry basil preserve is brought to you by The Gray Boxwood , thanks for sharing this recipe with us
Here below is the recipe and the video tutorial to watch both from the YouTube channel
INGREDIENTS
– 8 cups strawberries, stemmed, washed and sliced if large
– 2 cups sugar
– 2 lemons juiced
– 1 lemon rind (remove seeds of juiced lemon and quarter)
– 1/4-1/2 cup fresh basil, minced
INSTRUCTIONS
Place strawberries, sugar, lemon juice and rind in a heavy-bottomed 6-quart kettle. A heavy bottom is essential for high sugar content foods to prevent scorching and burning.
Bring to a low boil over medium-high heat. Stir to ensure even cooking. If berries do not break down, use a mashing tool to break them into smaller pieces.
To achieve the correct thickness, bring the preserves to 210 degrees. The thickness can alternatively be checked by placing a small amount on a dish and freezing for a few minutes. Run finger through chilled mixture to check thickness.
Once at temperature, remove from heat and, if canning, pour in readied jars.
Top with lids and rings and place in a boiling water bath for ten minutes.
Remove from water bath and let cool for 12 hours. Check lid to ensure jar has sealed. Any that did not seal can be placed in refrigerator and enjoyed within one month.
If not canning, place in jars or containers unsealed and keep in refrigerator for one month or freeze for up to 6 months.
