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    Home » Recipes » Sauces and Dips

    Slow Cooker Strawberry Basil Jam

    Published: Sep 9, 2013 · Modified: Feb 9, 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 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!

    Strawberry jam on a white ceramic spoon. this recipe

    FRIENDS. I ACTUALLY COOKED SOMETHING THIS WEEK. (*Pauses for applause*)

    Strawberry jam on a scone.

    This jam 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.

    Strawberry jam in a small white dish, next to several fresh strawberries.

    Use this jam on toast, homemade biscuits, or dolloped onto your favorite strawberry crostini.

    Aerial view of a baking sheet with scones, jam, and fresh strawberries.
    Print
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    White spoon holding a bite of strawberry jam, next to several fresh strawberries.

    Slow Cooker Strawberry Basil Jam

    ★★★★★ 5 from 5 reviews
    • Author: Jessie
    • Prep Time: 5 mins
    • Cook Time: 3 hours
    • Total Time: 3 hours 5 minutes
    • Yield: Makes about 2 cups 1x
    • Category: Sauce
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    This easy strawberry jam cooks away in a crock pot and gets a burst of flavor from fresh basil!


    Ingredients

    Scale
    • 1 lb. fresh strawberries, hulled and sliced
    • 1 tsp. lemon juice
    • 1 cup sugar
    • ¼ cup fresh basil, chopped
    • (optional) 2 Tbsp. bourbon or whiskey

    Instructions

    1. Put all ingredients into a small slow cooker and give them a stir to combine.
    2. Cook on low for 2 hours.
    3. 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.
    4. 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).
    5. 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).
    6. 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!

    Nutrition

    • Serving Size: 2 Tablespoons
    • Calories: 58
    • Sugar: 13.9 g
    • Sodium: 0.9 mg
    • Fat: 0.1 g
    • Carbohydrates: 14.8 g
    • Protein: 0.2 g
    • Cholesterol: 0.1 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 3 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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