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Strawberry Basil Jam
- Total Time: 30 minutes
- Yield: 9-half pints 1x
Description
Fresh-picked strawberries and gently torn basil are simple ingredients that make the perfect topping for goat cheese, cream cheese, or crusty Italian bread. The basil’s herbal notes balance the jam’s sweetness, making this a go-to appetizer or a gift for someone special. 
Ingredients
Scale
5 cups of crushed strawberries (approximately 4 pounds)
1 package of powdered fruit pectin
1 teaspoon butter
7 cups sugar
1/2 cup basil
9-half pint jars with lids and rings (cleaned and sterilized)
Instructions
In a heavy-bottom saucepan or Dutch oven, combine strawberries and butter, and stir until gently bubbling. Stir in the package of pectin and bring to a full rolling boil. Stir constantly and cook for an additional 2 minutes at the full boil.- Stir in the chopped basil and remove from the heat source.
- Skim off any white foam from the top of the jam and ladle the jam into sterilized jars (9), leaving 1/4 inch headspace. Remove any air bubbles by placing a chopstick or plastic knife along the edge of the jar and jam to release any trapped bubbles within the jar. Clean the top of the jar well with a damp cloth and place the clean lid on the jar. The outer ring should be placed fingertip tight. Place all jars into the canner with simmering water, ensuring they are completely covered with at least 1 inch of water.
- Bring to a full boil and then set a timer for 10 minutes. Once cooled, carefully remove the jars.
- Date and label the jar.
Notes
- Omit the basil for a delicious strawberry jam.
- To test whether or not the jam is ready to be placed in jars, visit my YouTube channel for step-by-step instructions.
- Prep Time: 20
- Cook Time: 10
2 thoughts on “Strawberry Basil Jam”
Best jam I have ever had. Soooo yummy
Hello, Friend! I’m happy to learn you enjoyed it! Thank you for taking the time to share!