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    Home » Recipes » Sauces and Dips

    Slow Cooker Strawberry Jam with Basil

    Published: Sep 9, 2013 · Modified: May 1, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    This easy strawberry jam is made from scratch in the slow cooker! With plenty of berries, a bit of sugar, and a handful of fresh basil leaves for a fun, earthy twist. No pectin needed. A perfect way to use up those fresh summer strawberries!

    Slow cooker strawberry jam on a toasted bagel. this recipe

    This crockpot strawberry jam just screams SUMMER. It takes all of two minutes to throw together, and this low-and-slow crockpot cooking method means you get a rich, sweet, concentrated jam without needing to babysit a pot on the oven. (Slow cooker jam = easily one of our favorite summertime shortcuts.)

    Strawberries are the star ingredient here, but we're also adding a handful of fresh basil leaves for a subtle, earthy twist that gives this jam a bit of extra depth and complexity. It's excellent on toast, bagels, homemade biscuits, or dolloped onto your favorite strawberry crostini!

    Jump to:
    • Ingredients
    • Variations and Substitutions
    • How to Make This Jam
    • Storage and Freezing
    • The Best Slow Cookers for Jam
    • Serving Suggestions
    • FAQs
    • More Summer Berry Recipes
    • 📖 Recipe
    • 💬 Comments & Reviews

    Ingredients

    Strawberry jam ingredients, organized into individual bowls on a white table.

    This recipe is pretty straightforward, but we want to share a few notes before you get started:

    • Use fresh strawberries at the height of their summer season if you can: They'll be sweeter and more flavorful than winter berries! If you don't have fresh strawberries on hand, you can substitute frozen strawberries (they may just need to cook a little longer to thicken up properly).
    • Lemon juice cuts through the sweetness to give this jam a nice, bright balance. The lemon is pretty subtle: If you don't have lemon juice on hand, feel free to leave it out!
    • Granulated Sugar sweetens this jam, but more importantly, the sugar helps create the jam's thick, glossy, syrup-y texture.
    • Fresh basil lends a bit of depth to this jam. It doesn't taste super basil-y, though: The basil just adds an extra layer of flavor that makes this jam a little cozier and more complex. We use whole basil leaves here, so they're easy to pull out before the jam is finished.
    • A pinch of kosher salt helps to balance the jam, and makes the flavors "pop"!

    Variations and Substitutions

    This crockpot jam recipe is very forgiving, and it's easy to customize with whatever you have on hand! Some of our favorite riffs:

    • Swap the basil for fresh thyme sprigs (à la our slow cooker blueberry jam or strawberry thyme margaritas!) or use a few slices of jalapeño for a spicy twist. You can also omit the herbs entirely for a regular strawberry jam.
    • Add a splash of whiskey or rum when you mix everything together for an extra punch of flavor!
    • No strawberries? Use blueberries, blackberries, peaches, or raspberries instead (or use a combo of a few different things to make a mixed berry jam!) You can also swap up to half of the strawberries in this recipe for fresh rhubarb if you like!
    • Adjust the amount of sugar. You can reduce the sugar by up to 50% without changing the texture and flavor of this jam too much. You can also swap the processed sugar for maple syrup or honey if you'd like, but the jam will need to cook longer to thicken properly.

    How to Make This Jam

    Cook the Strawberries

    This crock-pot strawberry jam is so simple. Start by adding all the ingredients to the bowl of a slow cooker (Image 1, below) and stirring everything together (Image 2).

    Strawberries, basil, and sugar in the bowl of a slow cooker.

    Cover the slow cooker and cook the berries on low for about 6 hours, until they're soft and fragrant. The berries will hold their shape pretty well, but they'll be darker, softer, and surrounded by some bright red syrup (Image 3, below).

    Remove the Basil

    Tongs lifting basil leaves out of cooked strawberries.

    Use a pair of tongs to pull out any large basil leaves (Image 4) - they've already done their part to infuse our jam with some extra flavor, and the finished jam will be a bit smoother without them!

    Blend to a Smoother Consistency

    Blending strawberries with an immersion blender.

    Grab an immersion blender and carefully pulse the berries a few times to break up any large pieces (Image 5, above).

    Blend the berries as much (or as little!) as you like: You can pulse the blender just a few times for a chunky, rustic jam, or run it longer for a smoother, more spreadable consistency.

    Pro Tip: Depending on the size of your crock pot, you may need to tip the bowl to the side to concentrate the berries in one area, so that the head of the immersion blender can be fully submerged in the jam (it will splatter less this way!) We used a 5-quart Crock-Pot in these photos, and blending was easiest if we tipped the pot to one side. Always use caution when blending hot liquids.

    Thicken the Jam

    Strawberry jam before and after thickening.

    Once blended, the jam will still be fairly loose and somewhat runny (Image 6, above). To thicken it up, let it continue to cook on low - UNCOVERED - for another 1-3 hours. Give the jam a stir every half hour or so while it's thickening to keep an eye on its progress.

    After a few hours of uncovered cooking, the jam will be thicker and will deepen in color (Image 7). Let it continue to cook, uncovered, until it reaches your desired consistency. Keep in mind that the jam will continue to thicken as it cools!

    Black spatula lifting a scoop of strawberry jam out of the slow cooker.

    Storage and Freezing

    When your jam is ready, let it cool completely, then transfer it to airtight containers (we love these 4-ounce Ball Jars for homemade strawberry jam!) Store jam in the refrigerator for up to a week, or freeze it for up to 6 months. Defrost frozen jam in the fridge overnight, then use normally.

    The Best Slow Cookers for Jam

    Because we're making a fairly small batch of jam, a smaller slow cooker works best for this recipe! We used a 5-quart Crock Pot in these photos, and this jam also works well in 3-quart slow cookers.

    Larger slow cookers can dry the strawberries out more quickly in this recipe, and they also make it more difficult to smooth out the jam with an immersion blender. If your slow cooker is larger than 5 quarts, we recommend doubling this recipe for best results!

    Serving Suggestions

    We love using jam in a variety of ways, including:

    • As a filling for cakes and cupcakes (add a layer of jam between layers of white chocolate cake, or pipe it into the center of your lemon vanilla cupcakes!)
    • As a spread on toast, bagels, scones (this jam + our lemon poppyseed scones = *chef's kiss*)
    • On top of a slice of your favorite cheesecake
    Strawberry jam in a small white bowl.

    FAQs

    Is this jam suitable for canning?

    No - this jam has not been pH-tested for safe home canning. If you'd like to save this jam for later, we recommend freezing it!

    How do I make a smoother jam (without seeds)?

    To remove as much texture (and as many seeds) as possible, run this jam through the finest blade of a food mill! A good food mill will remove most of the seeds and chunks, leaving you with a seedless strawberry jam that's more similar to a jelly in consistency.

    Can I make this jam on the stovetop?

    Yes! Just combine all ingredients in a medium saucepan and cook over low heat, stirring occasionally, for 30-45 minutes until strawberries are very soft. Turn off the heat, remove the basil, and let cool at least 15 minutes before blending with an immersion blender. Return saucepan to the stove over low heat and let the jam thicken until it reaches your preferred consistency.

    Do I have to use an immersion blender?

    We prefer using an immersion blender to smooth out this jam, but you could also give the strawberries a light mash with a potato masher OR pulse cooled jam a few times in a blender or food processor to work through any chunks. You can also leave the jam chunky if you prefer!

    Can I use dried basil instead of fresh basil?

    Dried basil can make this jam a little bit too earthy and intense, so we recommend sticking to fresh basil here. Fresh basil lends a very delicate flavor to this strawberry jam that doesn't quite translate when you make it with dried herbs. If you don't have fresh basil, you can use a few sprigs of fresh thyme or just leave the herbs out entirely!

    Can I make this jam in the Instant Pot?

    We have not tested this recipe in an Instant Pot. Because pressure cookers typically require a fair amount of liquid to properly come to pressure, this recipe would likely not be a great candidate for Instant Pot cooking. We recommend making this recipe in a slow cooker as written, or making it in a saucepan on the stovetop!

    How much jam does this recipe make?

    This is a fairly small batch strawberry jam recipe: It yields about 1 ½ to 2 cups of jam. Want a bigger batch? You can easily double or triple the recipe using the handy 2x and 3x buttons in the recipe card below!

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    Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Strawberry jam on a toasted bagel.

    Slow Cooker Strawberry Basil Jam

    ★★★★★ 5 from 5 reviews
    • Author: Jessie
    • Prep Time: 5 minutes
    • Cook Time: 8 hours
    • Total Time: 8 hours 5 minutes
    • Yield: Makes 1 and ½ cups 1x
    • Category: Sauce
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    This easy strawberry jam is made entirely in a crock pot! A handful of fresh basil adds some depth of flavor to this sweet spread. 


    Ingredients

    Scale
    • 1 pound fresh strawberries, stems removed and cut into halves
    • 1 Tablespoon lemon juice
    • ½ cup sugar
    • 1 cup fresh basil leaves (use whole leaves - no need to chop!)
    • Pinch of kosher salt

    Instructions

    Cook the Berries (6 hours)

    1. Stir strawberries, lemon juice, sugar, basil, and a pinch of salt together in the bowl of a slow cooker. Cover and cook on low for 6 hours, until berries are soft. 
    2. Turn off the heat and let berries cool for 10-15 minutes. Use kitchen tongs to remove basil leaves from the slow cooker; compost or discard the leaves.

    Blend for a Smoother Consistency (5 minutes)

    1. Pulse the strawberry mixture a few times with an immersion blender to break the berries up into a smoother jam. Note: Depending on the size of your slow cooker, you may need to tilt it to one side in order to fully submerge the head of the immersion blender in the mixture to avoid splattering. Always use caution when blending warm liquids.

    Thicken the Jam (1-3 hours)

    1. Turn the heat back to low and cook jam, uncovered, for another 1-3 hours, until jam has darkened and thickened slightly. Don't worry if it still looks a little bit loose or runny: The jam will continue to thicken as it cools! 
    2. Serve jam hot or let it cool completely and transfer to an airtight container. Store in the fridge for up to a week or the freezer for 6 months. 

    Notes

    Additions and Substitutions. Use different berries (blueberries, blackberries, raspberries) here if you like. Add 2 Tablespoons bourbon, whiskey, or rum for an extra punch of flavor. Use thyme instead of basil, or omit the herbs for a plain strawberry jam. Use maple syrup or honey in place of sugar if you like (you may just need to cook the jam uncovered a little longer so it thickens properly). Use frozen strawberries in place of fresh berries if you like (you may need to let the jam cook longer uncovered to thicken properly).

    Storing and Freezing. Let jam cool completely, then transfer to an airtight container (we like using small mason jars). Refrigerate for up to a week or freeze for up to 6 months. Defrost frozen jam in the fridge overnight. This recipe has NOT been pH-tested for safe home canning: If you would like to store jam for an extended period of time, we recommend freezing it.

    What size slow cooker should I use? This jam works best in smaller slow cookers (2-5 quarts). We used a 5-quart Crock Pot in these photos. If you have a larger slow cooker, we recommend doubling the recipe (the berries will cook more evenly, and the jam will be easier to blend).

    Nutrition

    • Serving Size: 2 Tablespoons
    • Calories: 45
    • Sugar: 10.2 g
    • Sodium: 26.4 mg
    • Fat: 0.1 g
    • Carbohydrates: 11.4 g
    • Protein: 0.3 g
    • Cholesterol: 0 mg

    Keywords: jam, jelly, slow cooker, crockpot

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Yaya

      September 18, 2020 at 2:01 pm

      Hi, can I substitute fresh basil for dry?

      ★★★★★

      Reply
      • Yaya

        September 18, 2020 at 2:02 pm

        Sorry, can I substitute dry for fresh basil and can I freeze it in freezer bags?

        Reply
        • Team Life As A Strawberry

          October 03, 2020 at 10:31 am

          Hi Yaya! You can absolutely freeze the jam in freezer bags, just be sure it has fully cooled before adding it to the bags as to not melt the plastic. It also freezes great in small jars and Tupperware, or if you'd like a reusable freezer bag option, we highly recommend Stasher Bags as well! We haven't tested this recipe using dried basil, which probably wouldn't capture the light and fresh taste that fresh basil brings. If you can hold out until you can find some fresh basil, that would be our recommendation!

          Reply
    2. Victoria Hemmings

      September 08, 2018 at 5:48 am

      I 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..

      ★★★★★

      Reply
      • Mora

        November 07, 2022 at 7:06 am

        How long will this keep?

        Reply
        • Team Life As A Strawberry

          November 07, 2022 at 9:26 am

          This jam is should be used within a week if refrigerated or 6 months if frozen!

          Reply
    3. Deborah

      October 25, 2017 at 10:56 pm

      Hello again, i just read the comment below thanks

      Reply
    4. Deborah

      October 25, 2017 at 10:55 pm

      Hi, Was wondering if you can freeze this in canning jars?

      Reply
      • Jessie

        November 07, 2017 at 12:42 pm

        Definitely! It freezes really well! I like to use small jars so I just have to defrost a little at a time.

        Reply
        • Marie

          November 22, 2020 at 5:58 am

          How long do you have to defrost it for and how?

          ★★★★★

          Reply
          • Team Life As A Strawberry

            November 22, 2020 at 8:56 pm

            Hi Marie! It definitely depends on how large of a container you like to use. We typically use a mini mason jar and it will defrost within 24 hours in the refrigerator!

            Reply
    5. LORIE

      September 28, 2017 at 11:35 am

      sOUNDS REALLY GOOD! HOW LONG SHOULD THIS KEEP IN THE FRIDGE AFTER MAKING??.......

      Reply
      • Jessie

        September 28, 2017 at 5:03 pm

        This jam keeps for up to a week in the fridge and for several months in the freezer. Happy cooking!

        Reply
    6. peter

      September 18, 2017 at 11:36 am

      It 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?

      ★★★★★

      Reply
      • Jessie

        September 19, 2017 at 7:14 pm

        This 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!

        Reply
    7. Stacy

      September 07, 2017 at 11:16 pm

      How long will this keep in the refrigerator? Have you eveer tried canning it. Wondering how it would hold up to the canning process.

      Reply
      • Stacy

        September 07, 2017 at 11:19 pm

        Disregard my question. I should have read all the comments below first.
        Thanx

        Reply
      • Jessie

        September 15, 2017 at 2:05 pm

        It 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.

        Reply
    8. Geraldine Lowrey

      September 07, 2017 at 10:17 am

      Do you think this recipe would work with blueberries or peaches, plus the basil?

      ★★★★★

      Reply
      • Jessie

        September 15, 2017 at 2:04 pm

        Definitely! 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.

        Reply
    9. Pat Rogers

      July 21, 2017 at 9:47 am

      Sounds delicious. I'm in FL our berry season is Feb. Can this be done in larger quantity and frozen?

      Reply
      • Jessie

        July 22, 2017 at 5:59 pm

        Absolutely! 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.

        Reply
    10. Denise

      July 18, 2017 at 1:57 pm

      Will this keep in jelly jars over time??

      Reply
      • Jessie

        July 18, 2017 at 4:29 pm

        This hasn't been tested for pH levels for canning but it keeps well in airtight containers in the freezer!

        Reply
    11. Melissa

      July 01, 2016 at 3:50 pm

      I 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.

      Reply
      • Jessie

        July 05, 2016 at 10:10 am

        Hi 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!

        Reply
    12. Lana

      July 10, 2015 at 8:17 am

      Can this be canned??

      Reply
    13. Catt

      June 22, 2015 at 10:00 pm

      This looks amazing. Can't wait to try it. I have two of the ingredients in my garden!

      Reply
      • Jessie

        July 13, 2015 at 7:51 pm

        Thanks! Let me know how you like it!

        Reply
    14. Keeley

      October 10, 2013 at 8:34 am

      How long does this jam last and also can u freeze it? Many thanks Keeley.

      Reply
      • Jessie

        October 16, 2013 at 8:43 pm

        It 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.

        Reply

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