This recipe was inspired by the basil we had pinched off of our rapidly growing plants. I like to keep the basil growing strong and stop it from going to seed by the time tomato season arrives. Instead of going the pesto route I decided to add it to some strawberry jam I was making with some fresh market berries. I have infused jams with herbal flavors in the past. Rosemary and thyme are relatively easy to remove, basil was going to be a bit problematic if I wanted to save the extra step of straining. This time around, I decided to put the leaves in a tea strainer and it worked perfectly.

Strawberry Basil Jam

by Inspired by the Seasons

2 c strawberries, rinsed with stems removed
1/4 c sugar
1 T lemon juice
1 T basil (about 10 leaves thinly sliced.

In a small saucepan add the strawberries, sugar and lemon and cook on medium heat until the juices release (about 3 minutes) add basil in a strainer or tied in cheesecloth. Simmer for an additional 4 minutes, then remove basil. Simmer an additional 12 minutes until it becomes jam consistency. Remove from heat and let cool to room temperature.

Yields less than one cup.