Canning 101 – Strawberry Basil Jam Recipe
Oh dear. I think I have found another knock out canning recipe. This time it’s for Strawberry Basil Jam. 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.
Ingredients
4 cups fresh, sliced, strawberries,
2 cups Sugar
2 tablespoons lemon juice {I used bottled}
3 tablespoons fresh basil, chopped
Directions
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.}
Go HERE for more canning recipes.
Looking for more unique jam recipes? Check out The Blue Chair Jam Cookbook
And if you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack
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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!
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.
LOL- Sometimes I forget to proofread. I just fixed it. You only add the sugar once.
Thanks for catching that!
No worries! Thanks a bundle.
I made this with lemon basil instead of sweet basil in early July, it was outstanding!
I made blueberry basil last year on a whim. It was awesome, but I bet strawberry is even better. Thanks for the suggestion!
You bet! I hope you like it.
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?
Hmm. Mine was not runny. I wonder why there was a difference.
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/.
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.
Mine made 8 half pints with one batch
I ended up with 6 half pints when I made it last night. Very tasty!
Does this recipe require pectin? I want to make this tomorrow but not sure about the pectin. Thanks so very much!
This recipe does not require pectin.
If it’s too runny, toss in a little corn starch.