Strawberry Basil Balsamic Jelly Recipe 45

FRESH STRAWBERRY BALSAMIC BASIL DAIQUIRI

Steps:

• Place the ice cubes, strawberries, light rum, balsamic vinegar and basil leaves in the pitcher of a blender and blend until smooth and slushy. Pour into a tall glass and garnish with a small basil sprig.
• Cook's Note: If your strawberries aren't very sweet, add up to 1/2 teaspoon superfine sugar.

STRAWBERRY BASIL BALSAMIC JELLY RECIPE - (4.5/5)

Steps:

• 1. Combine strawberries and water in a large pot; crush lightly with a potato masher to start to release juice. Bring to a boil over high heat, crushing and stirring often. Reduce heat and boil gently, crushing and stirring often, for 5 t 10 minutes or until strawberries are very soft and juicy. Stir in basil and boil for 1 minute. Remove from heat and let steep for 20 minutes to infuse basil flavour. 2. Rinse a jelly bag and wring out until just damp. Suspend bag on a frame over large measuring cup or bowl and fill with strawberry mixture (or tie filled bag with kitchen string and hang from a cupboard handle). Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups (1L). Measure using a 1 cup (250ml) measuring cup 4 times for accuracy (any extra juice can be refrigerated and used for cocktails or spritzers). 3. Meanwhile, prepare boiling water canner, 6 canning jars each 1 cup (250ml), and 2 piece canning lids according to manufacturer's directions. 4. Boil balsamic vinegar in a small saucepan over medium-high heat for about 5 minutes until reduced to 1/4 cup (60ml). Let cool. 5. Combine measured juice and reduced vinegar in a clean large pot; stir in pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar. Return to a full rolling boil, stirring often. Boil vigorously, stirring constantly, for 1 minute. Let stand, stirring often and skimming off foam, for 5 minutes. 6. Pour jelly into hot jars leaving 1/4 inch head space (any extra can be poured into a ramekin for immediate use once cool) Wipe rims, place lids on jars and screw on bands just until fingertip tight. 7. Boil filled jars in boiling water canner for 10 minutes. Turn off heat, uncover canner and let jars stand in water for 5 minutes. Transfer jars to rack for at least 24 hours to set. Remove rings and wipe jars. Store in a cool, dark place for up to 1 year. Refrigerate jelly once it's opened. Makes about six 1-cup jars.

STRAWBERRY BASIL JAM

Steps:

• In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BASIL CAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Generously grease a fluted tube pan (such as a Bundt®).
• Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• Pour batter into prepared pan.
• Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
• Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
• Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.