Basil adds an unexpected note to this sweet, summery preserve.

Strawberry, Rhubarb and Basil Jam

2 cups of fresh cleaned strawberries

2 cups of fresh rhubarb

1 tbsp chopped fresh ginger

4 cups of sugar

1 cup fresh basil

1/4 cup lemon juice

1/4 cup lemon zest

1 package of powder pectin (Certo 85 ml)

1)   Place all the strawberries, rhubarb, ginger, sugar, lemon zest into the large pot and simmer on low heat until the fruit is cooked down.  

2)   Add the lemon juice, basil, pectin powder and simmer for 5 more minutes.

3)   Then pour into sterilized mason jars, place the seals on the jars and allow to cool on the counter.  

4)   Once the lids have popped store in the fridge or a cold cellar.

Courtesy Jason Parsons

Peller Estates Winery Restaurant