Strawberry Basil Jam or Sauce

Wondering what to do with one pound of sad strawberries and a bunch of basil that's seen better days? Don't throw it away! Make this jam. Of course, I'd prefer if you used, errrr, fresher ingredients. But hey, I do what I can with what I have...and what I have had was some less than stellar produce awaiting judgement day in the fridge. Except the basil. Never put fresh basil in the fridge.  Strawberry Basil Jam or Sauce I love strawberry jam. However, we never have any on hand. I buy that Kirkland signature strawberry puree from Costco that's totally amazeballs. Yet, I eat it all up too quick.  Like freakishly quick, and it's a massive jar. Anyway, Costco is about an hour away so we don't go on a regular basis. In addition, I flat out refuse to buy any jam at the regular grocery store because, well, to put it lightly...I'm a jam snob.

Growing up, my grandparents had a hugely vast vegetable & fruit farm garden full of fresh currents, rows upon rows of an assortment of raspberries, and gobs of plump strawberries. Believe me when I tell you, and this is very important...there is nothing like the taste of a freshly picked strawberry from a real ass garden. You don't know life if you haven't had one, so if that's the case get yourself to a U-Pick farm. Right now! There's no time to waste! Anywho, we used to make oodles upon oodles upon oodles of perfect jam with these home grown berries. And that's why I'm a jam snob. I'm ruined, essentially. 

I tried to make chia seed jam not too long ago (while in a state of panic due to our lack of jam). I didn't post the recipe because...I did not enjoy it. It had an odd texture (surprise!) and it wasn't sweet enough and it was just a plain insult to jams everywhere. It's still in my fridge and is made with Alaskan-mountain blueberries picked by yours truly last fall. It's all yours. So gross. 

I've been talking a lot about jam. This is because I simply refuse to acknowledge the existence of jelly. OMG, don't even get me started on that crap. Preserves, yeah, they're okay but I don't like my jam chunky, you know? But, live and let live. So, jam it is for me. NEVER JELLY.

Strawberry Basil Jam or Sauce

If you're try to impress someone or just up your jam game, this is the one for you. It's a delicious, no-canning necessary strawberry jam infused with fresh basil, vanilla and cinnamon. I couldn't stop licking the spoon. 

Strawberry Basil Jam or Sauce

Makes about 8 oz. 

Notes: For more of a sauce, blend the strawberry mixture until smooth. If you'd like more of a jam, blend less. 

  • 1 lb. strawberries, chopped
  • 1/2 cup vegan sugar
  • 1 lime, juiced
  • 1/4 cup fresh basil, chopped and packed
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon 

In a medium saucepan, combine all the ingredients over low heat. Produce On Parade - Strawberry Basil Jam or Sauce Continuously stir until the sugar has dissolved and it looks like the strawberries are floating in water.  Strawberry Basil Jam or Sauce   Remove from heat and transfer to a blender. Blend until smooth for a sauce-like consistency or leave a bit chunky for a more jam-like texture. Strawberry Basil Jam or Sauce Transfer back to the pan and over high heat, stir continuously until it reaches the mixture reaches 220 degrees (about 5 minutes). Once it's reached 220 degrees, stir continuously for another 5 minutes. Strawberry Basil Jam or Sauce If you don't have a candy thermometer, that's okay. Once the mixture is transferred from the blender back to the pot, it should cook on high from start to finish for about 10 minutes total.  Pour into a jar and allow to rest at least 15 minutes before covering and placing in the fridge to chill. Chill overnight. Store in the fridge and consume within one week.  Strawberry Basil Jam or SauceOh, that's what I'm talking about.  Strawberry Basil Jam or SauceYes, I always match my nails to my jam. Also, there was a little bit that didn't fit in the jar...and...well, I ate it all. Straight up. Treat yo' self! Strawberry Basil Jam or Sauce[soundcloud url="" params="color=73a89a&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

German Word of The Day: Jam --> Marmelade (pronounced: marma-lawd-eh) I know about orange marmalade, but who knew?!

Good Deed of The Day: All I have to say is WTF. Please sign this petition to stop a live bull from being set on fire for the entertainment of people. Grotesque animal cruelty shouldn't be tolerated, regardless of any culture it's involved in. Period. It only takes 5 seconds. You'll see my signature there! 

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Tart Strawberry Rhubarb Compote

So...I made yogurt the other day. On accident. I was absolutely exhilarated. I made this, completely from scratch. I had made a quick soymilk kefir the other morning. I just put a cup of soymilk in a mason jar, adding one probiotic capsule and stirred. I thought, "Oh, I'll just drink this on my way to work." Well I didn't and I forgot it in my car. When I left work it was 85 F, in the shade. Which means my car was probably like 115 F or so. I saw my kefir, picked it up was solid. Completely solid. It. Was. Awesome. So, my kefir sat in the my 115 F car for 9 hours and voila, yogurt! I do not recommend making yogurt this way. Todd was pretty sure I was going die and looking back, I probably shouldn't of eaten it. But I did.

I brought it home and put it in the fridge, super eager to eat it later that night. I tasted it alone and it definitely was anything spectacular, so I decided to make a strawberry rhubarb compote to go along with it! This is a very easy, super simple compote. I use lemon juice because I love my compote tart but if you want to tone down the tartness, use orange juice instead.

Tart Strawberry Rhubarb Compote

Inspired by Accident & Simple Bites

  • 2 medium stalks of rhubarb, chopped small
  • 10 medium strawberries, quartered
  • juice from half a lemon
  • 2 Tbsp. brown sugar

Chop the rhubarb and the strawberries and add to a small saucepan. Juice the lemon and add to the pot as well, also adding the brown sugar. Stir it all up well to combine. Bring to a boil over medium heat, stirring occasionally. Once boiling, cover and allow it to simmer for about 5 minutes. Careful to lift the lid every now and again because this shit will boil over on you and make a gigantic mess. Uncover, thank God, and simmer for another 5 minutes. The rhubarb and strawberries should be soft and mushy by now. I like to mush them up a bit at the end but feel free to leave them mostly intact if desired. Allow to cool slightly before serving. Serve with whatever you like! Use it as jam, or mix it in yogurt, over pancakes, it's really good over anything. Well, most anything.

My yogurt was utterly delicious by the way.

Yogurt With Strawberry Rhubarb Compote
Author: Katie - Produce On Parade
Serves: 1 cup
This is a very easy, super simple compote. I use lemon juice because I love my compote tart but if you want to tone down the tart, use orange juice instead.
  • 2 medium stalks of rhubarb, chopped small
  • 10 medium strawberries, quartered
  • juice from half a lemon
  • 2 Tbsp. brown sugar
  1. Bring to a boil over medium heat, stirring occasionally.
  2. Once boiling, cover and let simmer for about 5 minutes.
  3. Uncover and simmer for another 5 minutes.
  4. Allow to cool before serving. Serve with water you like!
  5. Add all ingredients to a small saucepan. Stir well to combine.