Rachel Cooks

Strawberry Basil Freezer Jam

You’ll love the basil in this strawberry basil freezer jam — it is the perfect complement to your favorite slice of toast. 

Strawberry Basil Freezer Jam - RachelCooks.com

Strawberry freezer jam — one of the best parts about visiting my parents. My mom always has some stocked in the freezer for us to eat while we’re there. I sometimes even manage to return home with a jar. Honestly, I could eat it by the jarful spoonful, but I try to hold myself back since there is…umm…quite a bit of sugar in it. But it’s jam, so that’s to be expected.

Strawberry Basil Freezer Jam on RachelCooks.com

This strawberry basil jam is a twist on my mom’s classic strawberry freezer jam. The addition of basil makes it undeniably perfect for summer. I love it obvious things such as toast, bagels, corn bread, but it is also amazing stirred into some plain Greek yogurt, spooned over some vanilla ice cream, or even stirred into some hot oatmeal. Clearly, I find any possible opportunity to use the stuff.

Strawberry Basil Freezer Jam on RachelCooks.com

And it’s unbelievably easy to make. One of my favorite brands, OXO, sent me some Driscoll’s strawberries to create a recipe with — and I knew immediately that they would be destined for freezer jam.

Strawberry Basil Freezer Jam on RachelCooks.com

Hulling the berries is easy (and dare I say fun?) with the OXO Strawberry Huller.

OXO Strawberry Huller

All you do to make this is mash up the berries (I used an OXO potato masher, of course). You’ll want lots of good chunks in there still so don’t worry about getting it completely pureed.

mashed-strawberries

Then you stir in 4 cups of sugar. Yeah….4 cups. This is why it’s called jam. And not healthy jam. Or fresh fruit purees. It’s the sugar, baby. Totally necessary.

Strawberry Basil Freezer Jam on RachelCooks.com

Then you stir in some fruit pectin, pour into jars, and freeze. Or keep it in the fridge. Easy peasy!

strawberry-basil-freezer-jam-600 (2 of 9)

(PS: I’m obsessed with spatulas — and OXO sent me some that are fabulous — three different sizes and bonus — they are the colors of strawberries. Red, green, and white.  They were perfect for the stirring involved with this recipe. Ideal to make sure you’re not leaving any sugar stuck on the edge of the bowl.)

Strawberry Basil Freezer Jam on RachelCooks.com

Yield: 5 cups

Prep Time: 20

Total Time: 8 hours, 20 minutes

You’ll love the basil in this strawberry basil freezer jam — it is the perfect complement to your favorite slice of toast.

Ingredients:

  • about 1 pound of fresh Driscoll’s strawberries (you’ll need 2 cups crushed strawberries)
  • 4 cups granulated sugar
  • one 1.75 ounce package of fruit pectin (I used Sure Jell)
  • 1/4 cup finely chopped fresh basil leaves

Directions:

  1. In a large bowl, mash strawberries using a potato masher. Measure out two cups and return to bowl. If there are extras, you can eat those. But you want to pretty exact with this recipe.
  2. To the 2 cups of mashed strawberries, stir in 4 cups of granulated sugar. Mix well to combine and moisten all the sugar and then let stand for 10 minutes, stirring occasionally.
  3. Meanwhile, in a small saucepan, combine fruit pectin and 3/4 cup water. Bring to a boil on high heat, stirring constantly. When it boils, set a timer for one minute. Continue to stir constantly and then remove from heat when it has boiled for one minute.
  4. Stir pectin and water mixture into the fruit and sugar mixture. Stir constantly for about 3-4 minutes or until sugar is completely dissolved and mixture is no longer grainy. Stir in chopped basil leaves.
  5. Pour mixture into freezer containers with tight fitting lids (jars work great). Let jam stand at room temperature for 8 hours before moving to the fridge or freezer. If you freeze it, thaw it in the fridge when you’re ready to use.

adapted from Sure Jell

 

Disclaimer: I was given free OXO products and Driscoll’s berries to work with but was no compensated otherwise. All opinions are as always my own. Post contains affiliate links. 

   
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18 Responses to “Strawberry Basil Freezer Jam”

  1. Anna@CrunchyCreamySweet — May 19, 2014 at 10:22 am

    I love freezer jams! The addition of basil is blowing my mind!! Love it! Pinned!

  2. Samantha — May 19, 2014 at 4:12 pm

    Strawberry and Basil are the best flavors together! Freezer jam is so great, I can’t wait to try this!

  3. Stephie @ Eat Your Heart Out — May 20, 2014 at 12:01 am

    I grew up making strawberry freezer jam with my momma, too! This is glorious.

  4. Cassie — May 20, 2014 at 8:49 am

    I totally need one of those handy tools! I was eating strawberries last night thinking as much. I love this jam with the basil!!

  5. denise — May 20, 2014 at 9:39 am

    love strawberry jam–not sure about putting basil in it, though, for me.

  6. Liz@Virtually Homemade — May 20, 2014 at 12:36 pm

    This looks super yummy and easy! My kind of jam!

  7. Katie — May 20, 2014 at 8:07 pm

    Yum! I’ve never made jam. I think this might be the best way to start making it… It looks super easy and I’m sure taste divine!

  8. Gwen @simplyhealthyfamily — May 20, 2014 at 8:19 pm

    Home made strawberry jam reminds me of a summer stay in Idaho at my cousins house. She had a big basement pantry with shelves of it! Nothing compares and it’s worth the splurge once and a while ;p

  9. Jeanne — May 21, 2014 at 7:48 am

    Looking forward to trying this jam. Two of my favorites—strawberries and basil.

  10. Erin @ Texanerin Baking — May 26, 2014 at 9:21 am

    This looks heavenly! I’ve never tried basil in anything sweet but it sounds interesting. :)

    Love these pictures!

  11. Christine — July 2, 2014 at 11:24 am

    Instant pectin or regular?
    Thanks,
    Chris

  12. Martha in KS — July 23, 2014 at 10:23 pm

    Every year I sweat through making jam. This year I’ll just freeze it! I worry about glass jars in the freezer. Can you use plastic containers instead? BTW – I agree with your opinion of OXO. My digital scale, which I loved, stopped working after 18 mos. & I wrote them asking about the warranty. They sent me a free one! Great customer service.

  13. Tricia Baldwin — August 18, 2014 at 10:17 am

    I believe I am missing when you add the basil. I have read it several times and can’t find where it should be added. Which step is that, please.

    • Rachel Gurk — August 23rd, 2014 @ 3:14 pm

      You’re so right — sorry about that! I added it to step 4, the last step before you pour the mixture into jars.

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