This easy homemade jam is made in a slow cooker with fresh strawberries and fresh basil for a bit of earthiness. Use it on anything from bagels to fish and chicken to dessert!
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YOU GUYS. I ACTUALLY COOKED SOMETHING THIS WEEK. (*Pauses for applause*)
But seriously. This is amazing. The fact that I cooked. We have our kitchen mostly unpacked-ish, thanks entirely to Kyle and his awesomeness. Because we got here and I immediately started working like crazy. So he’s had to take care of me and make sure I eat things and unpack everything. (THANKS KYLE!)
Also, PS, you should definitely expect a million bajillion slow cooker recipes in the near future. Because 1) I have zero time to do anything and 2) my slow cooker is one of the only appliances in my kitchen whose location I am actually aware of. As I uncover the rest of our stuff, maybe I’ll branch out. But maybe not. Because who doesn’t love slow cooker things? Crazy people. That’s who. (Unless you’re an anti-slow cooker person. In which case no offense. Although still you’re a little crazy).
One of my already-favorite things about Ithaca is the amazing produce that’s so readily available. There is a farmer’s market SIX OUT OF SEVEN DAYS A WEEK here, and on two of those days it’s only two blocks from our apartment. Which means I get to walk through it on my way home from classes. Which is THE BOMB. Seriously. If you came to visit me, we would totally farmer’s market it up. I get to stock up on amazing berries (like these strawberries!) and other awesome things like green onions the size of sunflower bouquets or ACTUAL sunflower bouquets or PUMPKINS and everything else you could think of. Yup. It’s pretty great. Too bad I have to do things like go to class and finish homework instead of drooling over vegetables all day. But oh well.
Oh, hey, PS – this strawberry basil jam is pretty great. It takes all of two minutes to throw together and then you can just let it do its jam thang while you do other important stuff (or, y’know, watch an entire season of Friends in one sitting. Whatever). Also, you can add some bourbon to it. If you want. I did. And it was pretty great.
Prep Time:
Yield:
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PinIngredients
- 1 lb. fresh strawberries, hulled and sliced
- 1 tsp. lemon juice
- 1 cup sugar
- 1/4 cup fresh basil, chopped
- (optional) 2 Tbsp. bourbon or whiskey
Instructions
- Put all ingredients into a small slow cooker and give them a stir to combine.
- Cook on low for 2 hours.
- Remove lid from slow cooker and give jam a stir. If you like your jam a little smoother, mash the strawberries up a bit with a potato masher or a large fork.
- Cook jam, uncovered, on low for an additional 2-3 hours or until it has a thick, syrup-y consistency. (It will still be a little runny, but that’s fine! It will set up more in the fridge).
- When jam has thickened, turn the slow cooker off and let the jam cool, uncovered, for at least 30 minutes, or until it has reached room temperature. (If you want to use it hot, go for it! But I like my jam a little chilly. The hot jam would make a great topping for ice cream, though).
- When jam has cooled, transfer it to an airtight container and refrigerate for at least 4 hours or overnight. Serve on scones, pancakes, ice cream, or use as a glaze for fish or chicken!
Victoria Hemmings says
September 8, 2018 at 5:48 AMI made this yesterday, so easy and absolutely delicious. I’ve given the recipe to my 82 yr old mother who is going to make it today!!
Can I substitute the fruit for others, would the quantities and recipe still remain the same?
Many thanks..
★★★★★
Deborah says
October 25, 2017 at 10:56 PMHello again, i just read the comment below thanks
Deborah says
October 25, 2017 at 10:55 PMHi, Was wondering if you can freeze this in canning jars?
Jessie says
November 7, 2017 at 12:42 PMDefinitely! It freezes really well! I like to use small jars so I just have to defrost a little at a time.
LORIE says
September 28, 2017 at 11:35 AMsOUNDS REALLY GOOD! HOW LONG SHOULD THIS KEEP IN THE FRIDGE AFTER MAKING??…….
Jessie says
September 28, 2017 at 5:03 PMThis jam keeps for up to a week in the fridge and for several months in the freezer. Happy cooking!
peter says
September 18, 2017 at 11:36 AMIt seems that I can keep the jars for up to a year if I boil them before and after filling them. I have two questions: how much headspace to leave in the jars and how long do I need to boil the jars once they are filled?
★★★★★
Jessie says
September 19, 2017 at 7:14 PMThis recipe hasn’t been tested for canning or to determine acid content (which affects canning safety), so I can’t say for sure. I store this jam in the freezer and it holds up very well, though!
Stacy says
September 7, 2017 at 11:16 PMHow long will this keep in the refrigerator? Have you eveer tried canning it. Wondering how it would hold up to the canning process.
Stacy says
September 7, 2017 at 11:19 PMDisregard my question. I should have read all the comments below first.
Thanx
Jessie says
September 15, 2017 at 2:05 PMIt keeps for a week or so in the fridge. I usually put small scoops into mini mason jars and keep them in the freezer so I have it on hand all year! This recipe hasn’t been tested for pH levels for canning, so I can’t speak to that, but it does hold up great in the freezer.
Geraldine Lowrey says
September 7, 2017 at 10:17 AMDo you think this recipe would work with blueberries or peaches, plus the basil?
★★★★★
Jessie says
September 15, 2017 at 2:04 PMDefinitely! I just did a peach version the other day and it was awesome! I also have a slow cooker blueberry jam recipe here if you’re looking to use some blueberries.
Pat Rogers says
July 21, 2017 at 9:47 AMSounds delicious. I’m in FL our berry season is Feb. Can this be done in larger quantity and frozen?
Jessie says
July 22, 2017 at 5:59 PMAbsolutely! It keeps very well in the freezer. You may need to extend the cooking time with a big batch to help it thicken, but just keep an eye on it and see how it looks.
Denise says
July 18, 2017 at 1:57 PMWill this keep in jelly jars over time??
Jessie says
July 18, 2017 at 4:29 PMThis hasn’t been tested for pH levels for canning but it keeps well in airtight containers in the freezer!
Melissa says
July 1, 2016 at 3:50 PMI have this going in the slow cooker now. Can you explain to me how this thickens? I don’t use pectin so been trying some different recipes to see what works, my kids don’t like the chia seed jam.
Jessie says
July 5, 2016 at 10:10 AMHi Melissa, cooking the jam with the lid off for a few hours (step 4 of the recipe) lets some of the liquid cook off and helps the jam to thicken. If it needs to be a little thicker, I also sometimes blend my jams to incorporate more of the thick fruit pieces into the liquid. It won’t ever be as gel-like as some of the jarred varieties you might get from the store, but personally I prefer the texture and flavor of homemade jam to the processed varieties. Hope that helps!
Lana says
July 10, 2015 at 8:17 AMCan this be canned??
Jessie says
July 13, 2015 at 11:54 PMDefinitely – just make the recipe as instructed and then follow safe canning instructions!
Catt says
June 22, 2015 at 10:00 PMThis looks amazing. Can’t wait to try it. I have two of the ingredients in my garden!
Jessie says
July 13, 2015 at 7:51 PMThanks! Let me know how you like it!
Keeley says
October 10, 2013 at 8:34 AMHow long does this jam last and also can u freeze it? Many thanks Keeley.
Jessie says
October 16, 2013 at 8:43 PMIt will last up to a week in the fridge, and you can definitely freeze it! I recommend freezing it in 1/4 cup increments so that you can defrost a little at a time whenever you need it.