close up of home canned strawberry raspberry basil jam

I know it's tempting to simply eat all your fresh berries right off the plants in your garden. But with a little self-control, and some fresh basil leaves, you can easily make this delicious Strawberry Raspberry Basil Jam in canning jars, and preserve them for enjoying later. Your future self will thank you!


  • 4 Cups Strawberries, crushed
  • 4 Cups Raspberries, juiced or strained to create 2 Cups unseeded raspberries
  • 1/2 tsp Butter
  • 1 Tbsp Lime Juice, fresh squeezed
  • 1 Tbsp Lime Zest
  • 6 Tbsp Classic Pectin
  • 1/4 Cup Basil, fresh & minced
  • 5 1/2 Cups Sugar

Crush enough strawberries to give you four cups of crushed strawberries. For the raspberries, if you do not want seeds in your jam you will need to strain or use a juicer four cups of raspberries to give you two cups of raspberries.

In an 8-quart non-reactive heavy pot, combine the 6 cups of berries, cold or room temperature butter, pectin, lime juice and zest. Stir to incorporate the mixture. Bring to a full rolling boil; this is a boil that you can not stir down. Add in basil and sugar and continue to stir. Once you have a rolling boil, continue to boil while still stirring for one minute . Remove from heat, and skim off any foam.

Prepare the canning jars by soaking them in a water bath canner in hot water, in order to sterilize them and prepare them receive the hot jam mixture. Using a funnel, ladle the hot jam into the jars, being careful to leave 1/4 inch of room at the top. Wipe the rims of the jars with a wet towel, and place the lid and screw band on hand-tight. Place filled jar into the water bath canner.

Process the filled jars in the water bath canner in boiling water for ten minutes, covered. Remove the water bath canner lid and let the jars rest for an additional ten minutes. Remove jars from the canner and place them on a wire rack to allow them cool.

This recipe makes eight half-pints or four pints.