Strawbasil Jam

Shop Ingredients
Serves 6


500g fresh strawberries
10g basil leaves. Be aware that the leaves will go dark in colour once cooked. Ours were small so we kept them whole, but you could slice them up fine, or put all the leaves in a muslin bag and fish them out at the end of cooking.
200g sugar , we used caster
Pinch of salt


There were a few punnets of overripe strawberries left at Fair Food last week, so to ensure they didn’t go to waste, we whipped up some strawberry and basil jam. This isn’t your typical preserve, it’s lower in sugar, so it’s best to make smaller batches that you’ll store in the fridge and eat within a month – not hard when it tastes so good! We plan on gifting a couple of jars to loved ones this Christmas, edible pressies are always a hit!

Strawbasil Jam

Stir strawberries, lemon juice, sugar, basil, and a pinch of salt together in the bowl of a slow cooker or a large pot. Cover and bring to a slow simmer, and cook very gently, on low for 1-3 hours*, until the basil has infused and the berries are soft with all their juice released.

Turn off the heat and let berries cool for 10-15 minutes. If you’ve used the muslin bag option, pull out the basil leaves now.

Using a potato masher or an immersion blender, mash/blend your jam until you’ve reached a desired consistency.

Thickening the jam

If you’ve used a slow cooker, transfer the berries to a stovetop pan.

Place pan over a medium-low heat and simmer, uncovered until the jam has reduced, darkened and thickened. This might take 20 mins, or it might take an hour. Don’t worry if it still looks a little bit loose or runny: The jam will continue to thicken as it cools!

Place a small saucer in the freezer for 15 mins.  Once the jam has thickened spoon a small blob on the cold saucer and return it to the freezer for 3 mins. Tilt the saucer vertically so the jam runs. You are aiming for a slow descent, not a runny mess. Alternatively, drag your finger through the jam, if the jam remains divided you’re set!

Spoon into sterilised jars**. Store in the fridge for about a month (ours is still going after three months but we did scrape a little bit of mould off at one point).

Absolutely delightful on toast, pancakes, jam drops, scones, ice cream or in milkshakes!

*If you’re doing it on the stove 3 hours might seem excessive but in a slow cooker it can bubble away very slowly all day infusing. Both options are delicious!

**to sterilize jars:
Preheat oven to 150 C
Wash the jars and lids thoroughly with hot soapy water, rinse and place upside down on an oven tray.
Place in oven and leave for 15-20 mins.


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