Strawberry Basil Jam Recipe

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Strawberry Basil Jam Recipe
Strawberry Basil Jam Recipe photo by Taste of Home
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Strawberry Basil Jam Recipe

Read Reviews
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Publisher Photo
I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil is so beautiful.—Julie O'Neil, Two Harbors, Minnesota
Featured In: Food Gifts for Mom
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min./batch

Ingredients

  • 5 cups crushed strawberries (about 3 pounds)
  • 1 teaspoon butter
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups sugar
  • 1/2 cup minced fresh basil

Directions

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 nine 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. Yield: 9 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Strawberry Basil Jam in Canning & Preserving 2014 Bookazine 2014, p42

Nutritional Facts

2 tablespoons: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.

  • 5 cups crushed strawberries (about 3 pounds)
  • 1 teaspoon butter
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups sugar
  • 1/2 cup minced fresh basil
  1. 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.
  2. Remove from heat; skim off foam. Ladle hot mixture into nine 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.
  3. 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. Yield: 9 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Strawberry Basil Jam in Canning & Preserving 2014 Bookazine 2014, p42

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Reviews forStrawberry Basil Jam

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MY REVIEW
tcavman15 User ID: 1537577 254376
Reviewed Sep. 20, 2016

"At first I was hesitant to make a jam other than plain strawberry. I had these ingredients in my garden and it was a perfect way to use them. I'm so glad I tried something new. The basil is a nice background flavor. It is so good on scones hot from the oven with a dab of butter."

MY REVIEW
Ellie31773 User ID: 5796034 250475
Reviewed Jul. 15, 2016

"I made a couple types of jam as a baby shower favor, and months later, guests were still telling me how awesome this strawberry basil jam is. A few hints: stir in the basil RIGHT before you put the jam in the jars. I added the basil, got distracted, and the jam sat on the stove for awhile -- the basil turned brown, but it still tasted good. Also, make sure you use a giant pot. The jam bubbled over and was tough to clean up! (Rookie mistake.)"

MY REVIEW
Msamynoel User ID: 8446958 248091
Reviewed May. 11, 2016

"This is the first jam I have ever made. I gave it as a mother's day gift to my family and friends. Everyone raved how amazing it was, and asked if I had anymore! It is one of the most tasty items I have ever made. I give it 2 thumbs up and a big smile! FYI, you do not need a canner. All it is, is large enough pot that allows you to fill water 2 inches above your jars. If you can find a rack to put inside you will do yourself a huge favor because the jars are difficult to remove without a rack. And you don't want to dump your hot water in case the seal did not take and you need to repeat the process."

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