How to Can Strawberry-Basil Jam

Marie Overton

22 hours ago2 min read

Strawberry and basil are surprisingly compatible. The first time I tried Strawberry Basil Jam I had my doubts as to how it would taste. I should have known better. Strawberry mixed with just about anything tastes good.

I used a purple sweet basil this time but I have done it with green as well. The purple does tend to make it a nice shade though.

Glass bowl of red jelly with ornate spoon, set on a decorative plate. Jars of jelly and a green patterned cloth in the background. Cozy vibe.

Preparing Your Canning Equipment

Start by preparing your boiling water bath canner with enough water to cover 6 half-pint jars with 1-2 inches of water. Place the filled water bath canner on the stove on medium heat. Now that your equipment is ready it is time to start making jam.

INGREDIENTs

6 half-pints 6 cups blended strawberries 1/2 cup fresh diced basil 6 tablespoons pectin 1/2 teaspoon butter (optional) 7 cups sugar

How to Can Strawberry-Basil Jam

Hands hulling strawberries with a red tool on a wooden cutting board. Several whole strawberries and trimmed tops are visible. Neutral mood.

Wash the strawberries and remove all the green stems with a strawberry huller or a paring knife.

Slice, and dice the basil.

Red smoothie in a blender viewed from above on granite countertop. Nearby are a red pepper and green vegetable pieces.

Prepare ingredients

Blend 6 cups of crushed strawberries. (You can just mash them up but the blender is so easy.)

Mix the strawberries together with 6 tablespoons of pectin in a large pot.

A hand stirs red sauce in a pot with a wooden spoon. Another pot of orange and yellow mixture simmers. Granite countertop in the background.

Add 1/2 teaspoon of butter if desired to reduce foaming. Bring to a full rolling boil on medium-high heat. Stir constantly.

Add 7 cups of sugar and bring back to a full boil for 1 minute.

Person ladling red jam with chunks from a pot into jars on a speckled countertop.

Pour into Hot Jars

Using a jar funnel, place in clean, hot, half pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation. After the processing time, remove the lid, turn off the heat and let the jars cool for 5 minutes.

Remove the jars from the water bath. Place them on a heat-resistant surface about 1-2 inches apart. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry, dark area and use them within the next 1-3 years. After that, the nutritional value begins to decrease.