This easy homemade jam is made in a slow cooker with fresh strawberries and fresh basil for a bit of earthiness. Use it on anything from bagels to fish and chicken to dessert!
YOU GUYS. I ACTUALLY COOKED SOMETHING THIS WEEK. (*Pauses for applause*)
But seriously. This is amazing. The fact that I cooked. We have our kitchen mostly unpacked-ish, thanks entirely to Kyle and his awesomeness. Because we got here and I immediately started working like crazy. So he’s had to take care of me and make sure I eat things and unpack everything. (THANKS KYLE!)
Also, PS, you should definitely expect a million bajillion slow cooker recipes in the near future. Because 1) I have zero time to do anything and 2) my slow cooker is one of the only appliances in my kitchen whose location I am actually aware of. As I uncover the rest of our stuff, maybe I’ll branch out. But maybe not. Because who doesn’t love slow cooker things? Crazy people. That’s who. (Unless you’re an anti-slow cooker person. In which case no offense. Although still you’re a little crazy).
One of my already-favorite things about Ithaca is the amazing produce that’s so readily available. There is a farmer’s market SIX OUT OF SEVEN DAYS A WEEK here, and on two of those days it’s only two blocks from our apartment. Which means I get to walk through it on my way home from classes. Which is THE BOMB. Seriously. If you came to visit me, we would totally farmer’s market it up. I get to stock up on amazing berries (like these strawberries!) and other awesome things like green onions the size of sunflower bouquets or ACTUAL sunflower bouquets or PUMPKINS and everything else you could think of. Yup. It’s pretty great. Too bad I have to do things like go to class and finish homework instead of drooling over vegetables all day. But oh well.
Oh, hey, PS – this strawberry basil jam is pretty great. It takes all of two minutes to throw together and then you can just let it do its jam thang while you do other important stuff (or, y’know, watch an entire season of Friends in one sitting. Whatever). Also, you can add some bourbon to it. If you want. I did. And it was pretty great.
- 1 lb. fresh strawberries, hulled and sliced
- 1 tsp. lemon juice
- 1 cup sugar
- ¼ cup fresh basil, chopped
- (optional) 2 Tbsp. bourbon or whiskey
- Put all ingredients into a small slow cooker and give them a stir to combine.
- Cook on low for 2 hours.
- Remove lid from slow cooker and give jam a stir. If you like your jam a little smoother, mash the strawberries up a bit with a potato masher or a large fork.
- Cook jam, uncovered, on low for an additional 2-3 hours or until it has a thick, syrup-y consistency. (It will still be a little runny, but that’s fine! It will set up more in the fridge).
- When jam has thickened, turn the slow cooker off and let the jam cool, uncovered, for at least 30 minutes, or until it has reached room temperature. (If you want to use it hot, go for it! But I like my jam a little chilly. The hot jam would make a great topping for ice cream, though).
- When jam has cooled, transfer it to an airtight container and refrigerate for at least 4 hours or overnight. Serve on scones, pancakes, ice cream, or use as a glaze for fish or chicken!