- 3 pounds rinsed and hulled strawberries, diced (about 9 cups)
- 1 1/2 cups sugar
- 3 Tbsp strained fresh lemon juice
- 2 Tbsp minced fresh cilantro
- 1 Tbsp minced fresh Thai basil
- 1 Tbsp minced fresh mint
Canning for a New Generation by Liana Krissoff ($27.50, Stewart, Tabori, & Chang, 2016)
This is a sweet-tart preserve, but the mineraly cilantro, fragrant Thai basil, and fresh mint give it a complexity reminiscent of a good, well-balanced yum, or Thai salad. Strawberries pair so well with herbs, and indeed all sorts of crazy savory things—balsamic vinegar with strawberries being one surprisingly long-lived trend—that it didn’t take much to come up with this extraordinary jam. Try this: Go out into the herb garden with a plate piled with halved berries and a little mound of sugar. (Or gather a bunch of leftover herbs from the refrigerator, or befriend a generous herb grower.) Dip a berry in the sugar, and pop it in your mouth with a few leaves of different herbs, tasting and tasting until you come up with a combination you like. It’ll be a little different from the actual jam, of course, but you’ll be able to tell if you’ll like the finished result.
Liana Krissoff, a freelance recipe tester, editor, and writer, is the author of STC’s Secrets of Slow Cooking and Hot Drinks for Cold Nights. Krissoff lives with her husband and daughter in rural Carlton, Georgia. To learn more, visit her blog.