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
- 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.
- 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.
- 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.
- 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.
- Remove the pot from the heat, and skim off any foam at the surface with a spoon.
- Stir in the basil.
- 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.
- 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.
- 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.
- 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