Oh dear. I think I have found another knock out canning recipe. This time it’s for a Strawberry Basil Jam recipe. I loved the strawberry bruchetta the HH made a few weeks ago so much, that when I came across a recipe for strawberry basil jam, I just had to give it a try. And I’m so glad I did. This jam recipe is scrumptious {and it tastes great on homemade pancakes too}.
Hopefully you have some basil in the garden so you can make a batch of this jam soon, trust me, it’s a keeper.
Keep Calm and Can On!
~Mavis
Strawberry Basil Jam Recipe
Ingredients
- 4 cups fresh (, sliced, strawberries,)
- 2 cups Sugar
- 2 tablespoons lemon juice {I used bottled}
- 3 tablespoons fresh basil (, chopped)
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush strawberries, and measure 4 cups prepared fruit into 6- or 8-qt. sauce pot.
- Combined the strawberries, sugar, and lemon juice and bring to a full rolling boil, reduce heat, and stir in basil and cook an additional 3 minutes. Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.}
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Cynthia says
I made Strawberry Basil Balsamic jam about 3 weeks ago. I reduced the water by 1/2 cup and added 1/2 cup balsamic vinegar. You can use the dark or white balsamic. It was fantastic!
Becky says
I made blueberry basil last year on a whim. It was awesome, but I bet strawberry is even better. Thanks for the suggestion!
Mavis says
You bet! I hope you like it. 🙂
Saralie says
I want to make this awesome recipe tomorrow, I am just wondering if you added the sugar in 2 additions? (3rd paragraph) Or if there is an ingredient missing. Thanks amazing Mavis.
Mavis says
LOL- Sometimes I forget to proofread. I just fixed it. You only add the sugar once. 🙂 Thanks for catching that!
Saralie says
No worries! Thanks a bundle.
Elaine says
I made this with lemon basil instead of sweet basil in early July, it was outstanding!
darlene says
I did make this but it turned out rather “runny”, not set as I expected. I wonder if yours is the same way? Perhaps that’s the way this jam is?
Mavis says
Hmm. Mine was not runny. I wonder why there was a difference.
Ramblingirl says
Jams set differently depending on the climate — it affects how long you cook and at what temperatures. Food in Jars has a great method for fixing your runny jame at http://www.foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/. And for future reference, here are some great tips to help make sure your jam sets in the first place: http://www.foodinjars.com/2010/07/canning-101-how-to-ensure-that-your-jam-sets/.
Heather says
How many 1/2 pints does this make? Is it 3-4? I’m just thinking I might want to double the recipe if that’s all it makes.
darlene says
Mine made 8 half pints with one batch
Heather says
I ended up with 6 half pints when I made it last night. Very tasty!
Debby says
Does this recipe require pectin? I want to make this tomorrow but not sure about the pectin. Thanks so very much!
Mavis says
This recipe does not require pectin. 🙂
jess says
If it’s too runny, toss in a little corn starch.
Ginny says
Mine was very runny. I halved the recipe. Does it thicken up over time? It is still completely runny in the sealed jars. I don’t know if I need to scrap it and then start over and use pectin?
Christy says
Can you use thawed frozen strawberries if fresh are not available?
Mavis Butterfield says
Yes.