Strawberry Basil Jam

Even the best store-bought strawberry jam can’t compete with homemade recipes. This strawberry basil jam in particular has texture—with soft, crushed berries suspended in syrup—and a finish that hums with freshness, not just sugar. The basil keeps the jam from leaning too saccharine, giving it range and dimension. Spread it on toast, spoon it over vanilla ice cream, or serve it with a cheese board and call it dinner.

Don’t let the canning process or pectin scare you off, because this isn’t a weekend-long project. If you can boil water and stir, you can make canned our strawberry basil jam recipe. The payoff is a row of ruby red jars of homemade jam that taste like summer, sealed and ready to go whenever you need them.

Strawberry Basil Jam Ingredients

• Crushed strawberries
• Butter
• Powdered fruit pectin
• Sugar
• Fresh basil

Directions

Step 1: Cook the strawberries with pectin

In a Dutch oven, combine the strawberries and butter. Stir in the pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly. Stir in the sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in the basil.

Step 2: Fill and seal the jars

Remove from the heat and skim off the foam. Ladle the hot mixture into nine hot half-pint jars, leaving 1/4-inch of headspace. Remove air bubbles and adjust the headspace, if necessary, by adding more hot jam. Wipe the rims. Center the lids on the jars; screw on the bands until fingertip tight.

Step 3: Process the jars in canner

Place the jars into a canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove the jars and cool.

How to Store Strawberry Basil Jam

Store sealed jars of strawberry basil jam in a cool, dark place like a pantry or cupboard for up to one year. Just as with store-bought strawberry jams, transfer the jar to the refrigerator once opened, and use within three to four weeks for the best flavor and quality. Always check for signs of spoilage before using.

Strawberry Basil Jam Tips

Can I use frozen strawberries for strawberry basil jam?

Yes, you can use frozen strawberries for strawberry basil jam—just thaw and drain them before crushing. Excess liquid can affect the consistency of the jam, so pat the berries dry and adjust the cooking time slightly if needed.

What’s the best way to chop basil for strawberry basil jam?

The best way to chop basil for strawberry basil jam is to mince it finely with a sharp knife just before adding it to the hot mixture. This helps preserve the herb’s flavor and prevents it from darkening or wilting too soon.

Can I swap in liquid pectin for powdered pectin in strawberry basil jam?

You can swap in liquid pectin for powdered pectin in strawberry basil jam, but you’ll need to adjust the order of ingredients and possibly the amount of sugar. Always follow the instructions on your specific pectin package to ensure the jam sets properly.

What can I serve with strawberry basil jam?

Strawberry basil jam pairs beautifully with buttery biscuits, scones or even goat cheese on crostini. Its sweet-herbal flavor also complements roasted meats like pork tenderloin or grilled chicken. Otherwise, use leftovers in another recipe using strawberry jam.