Jam, I Am

Strawberry season is finishing up here at Small Wonder Farm.  Most of mine went in to the freezer to be used for smoothies or to the restaurant for cocktails, but I did get 2 batches of jam done. 

I am not going to walk through the jam making process here.  It’s quite easy and the how-to is in every box of pectin, but I do want to point out how easy it is to add your own touches.  I am not a huge recipe person and like to change things up.  At the restaurant we serve a great cocktail called the Strawberry Basil Mojito.  Like any mojito the base is rum and club soda, but instead of mint use basil.  We muddle the strawberries and basil and add a bit of strawberry liqueur and Rose’s Lime.  I decided to make a strawberry basil mojito jam. 

Here’s what I did:

While crushing the strawberries, I added fresh lime juice, basil leaves, and very thinly sliced limes–rind and all.  I cooked that all together.  Right before putting it in jars I added rum.  It is great!!!