Strawberry Basil Freezer Jam

When I get the chance to buy fresh strawberries in bulk, I almost always make a batch of strawberry freezer jam. It’s an easy way to use up a lot of strawberries, and I know my family will use it on a daily basis, whether on toast for breakfast, in peanut butter sandwiches for lunch, or over vanilla ice cream for dessert.

But sometimes I get the urge to try something a little different, and knowing that strawberry and basil are a great flavor combination, I decided to try some strawberry basil freezer jam. Let me tell you, this stuff is delicious! It has just a hint of basil flavor, which means I can use this jam in savory dishes, as well as sweet. Freezer jam will keep for a few weeks in the refrigerator, or up to a year in the freezer. This recipe yields roughly four 8 ounce jars, but you could certainly make half if you don’t have enough strawberries for a full batch.

Strawberry Basil Freezer Jam

Strawberry Basil Freezer Jam
Author: Danelle
Prep time:
Total time:
Serves: 4 8oz. jars
  • 3 1/3 cups mashed strawberries
  • 1 1/3 cups white sugar
  • 4 tablespoons instant pectin
  • 1/4 cup finely chopped fresh basil
  1. Place mashed strawberries in a large bowl.
  2. In a medium bowl, stir together sugar and pectin.
  3. Add sugar/pectin mixture to strawberries and stir for 2-3 minutes, or until sugar is dissolved.
  4. Stir in basil.
  5. Ladle jam into clean, freezer-safe containers. Let stand 30 minutes to set before freezing or refrigerating.

Who Dished It Up First:
Adapted from the Ball Instant Pectin label.



  1. oooh, strawberry basil – this sounds delish!

  2. I need to get into the jam game, I am ALWAYS throwing out rotten berries! This looks so good Danelle!

  3. This strawberry jam sounds so delicious Danelle! I have to give this a try with the basil.

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