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Horizontal image of a bowl of red jelly on a white stand next to basil and fresh fruit.

Strawberry Basil Jam

  • Author: Nikki Cervone
  • Total Time: 1 hour
  • Yield: 6 half-pint jars or 3 pint jars (about 6 cups total) 1x


Want to enjoy your summer’s bounty of basil in a fun new way? Make something sweet and fruity and try our homemade strawberry basil jam recipe.


  • 3 pounds strawberries, hulled and roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 package (1 3/4 ounces) powdered fruit pectin
  • 6 cups granulated sugar
  • 1/2 cup gently packed minced fresh basil


  1. Fill a large pot or stockpot with water. Submerge the empty jars (without the lids and rings) right side up, making sure the water is at least 1 inch above the tops of the jars. Bring the water to a boil to sanitize the jars for at least 10 minutes.
  2. Meanwhile, place the strawberries in a separate large pot or Dutch oven. Using a potato masher or sturdy spoon, lightly crush some of the strawberries to release their juices. Stir in the lemon juice and pectin.
  3. Cook on high heat, stirring constantly and continuing to crush some of the strawberries, until the fruit releases more liquid and comes to a rapid boil, about 5 to 10 minutes.
  4. Stir in the sugar to dissolve completely. Return the mixture to a boil, stirring constantly. Continue boiling and stirring until the mixture thickens slightly and is no longer thin and runny, about another 5 to 10 minutes.
  5. Remove the pot from the heat, and skim off any foam at the surface with a spoon.
  6. Stir in the basil.
  7. Remove the jars from the pot of boiling water, and keep the water at a steady boil. You’ll use the same water to process the filled jam jars.
  8. Working quickly, ladle the hot jam into the hot jars, leaving about 1/4 inch of headspace. Remove any air bubbles by briefly stirring the jam with a small spoon. Wipe the rims clean, center the lids on top, and tightly screw on the bands.
  9. Place the filled jars back into the pot of boiling water right side up, ensuring that the water is at least 1 inch above the tops of the lids. Bring to a boil and process for 10 minutes.
  10. Remove the jars from the pot and set them aside to cool completely, at least 8 hours. If the lids have created a seal, label and store the jars in a cool, dry place for up to 2 years. Any jars that have not sealed must be refrigerated immediately and used promptly.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Jam
  • Method: Stovetop
  • Cuisine: Condiments

Keywords: strawberry, basil, jam