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Strawberry Basil Jam

4 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Process: 10 min./batch

Makes

9 half-pints

Updated: Jun. 30, 2023
I make this recipe with fresh-picked strawberries and 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
Strawberry Basil Jam
Strawberry Basil Jam Recipe photo by Taste of Home
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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

  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 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.
  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.
Canning Altitude Jam-Jelly
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.

Nutrition Facts

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