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This Basil Balsamic Strawberry Freezer Jam is fabulous on toast, English muffins, biscuits, and yogurt. It's also wonderful on cheese and charcuterie boards and SO much more!
The development of this Basil Balsamic Strawberry Freezer Jam has been a labor of love. I went through a LOT of fresh strawberries trying to get it just right. But I'm super happy now with this beautiful jewel-toned jam and I think you will be too!
Each year when our local strawberry season rolls around, I love to come up with a new strawberry jam or jelly. We've got a fairly extensive collection, starting with our basic, No-Fail, Super Easy Strawberry Freezer Jam. The post includes a video to demonstrate just how easy and fail-proof it is if you follow a few simple tips and tricks.
We also have a strawberry jam with jalapenos, a black pepper strawberry jam and a deliciously unique jam that includes a combination of strawberries, raspberries and lemongrass. And last but not least, there are two lovely strawberry jellies in our collection, one plain and another that's sweet and spicy with habaneros as one of the stars.
All of these recipes have free printable labels that we're happy to share with you. In the individual posts, you can learn exactly how to receive the festive labels. The labels make these strawberry jams and jellies fun to give as gifts and they're also great for keeping things organized if you're a jam maker.
A labor of love
As I mentioned above, this Basil Balsamic Strawberry Freezer Jam recipe has been in the making for a while. I tried several cooked versions and while the flavor was good, the beautiful strawberry color became so dark and drab that the presentation was dull and unappealing.
I decided a freezer jam would yield more of what I was looking for... a bright, fresh, sweet/savory flavor (achieved with a splash of balsamic vinegar and lots of finely chopped fresh basil) and a vibrant scarlet red hue.
I thought it would be easy. Just go with our basic Strawberry Freezer Jam and add the vinegar and basil. Nope! No matter what proportion of ingredients (strawberries, sugar, balsamic vinegar and basil) I tried, the jam didn't set. I was frustrated but determined not to give up.
Finally, I decided to try using 2 packets of pectin as I do in my Peach Freezer Jam. Voila! The perfect set, beautiful color and fabulous flavor. I made a few more batches to make sure that the results were consistent and would work well for you too!
What to do with this Basil Balsamic Strawberry Freezer Jam
You might be wondering how to use this Basil Balsamic Strawberry Freezer Jam. Oh, do we have the ideas! Check a few of them out:
- Serve it spread on toasted Brioche Bread, Biscuits and/or Scones.
- Make a gourmet peanut butter and jelly sandwich.
- Use it to make thumbprint cookies.
- Sub this jam for the regular strawberry jam in this Shortbread Tart.
- Use it in this Peanut Butter and Jelly Blondies recipe.
- Add a splash of soy sauce and use it to baste your grilled chicken for a delicious, unique treat!
- Spoon it over ice cream.
- We love it dolloped on yogurt with fresh fruit and granola.
- Add a spoonful to your morning oatmeal.
- Serve with cheese and/or charcuterie... so delicious!
- Give it as a gift!
Give it as a gift!
Yes, this Basil Balsamic Strawberry Freezer Jam makes a wonderful gift for family, friends, neighbors, teachers, co-workers, etc. As with our other strawberry jams and jellies, we're offering a free printable label that's yours for the asking. If you'd like to receive a PDF of these labels that you can print on your own computer, just let us know in the comment section at the bottom of this post.
We'll email the PDFs to you along with instructions on how to use them.
Don't wait another day! Make a batch of this super easy Basil Balsamic Strawberry Freezer Jam and wait for the rave reviews to come rolling in!
Cafe Tips for making this Basil Balsamic Strawberry Freezer Jam
- This jam is designed to be stored in the refrigerator (2-3 weeks) or in the freezer (up to a year). It is not suitable for canning with a hot water bath.
- Making freezer jam can have its issues with being grainy and/or not setting up properly. You can read about these freezer jam problems in this post, along with tips and tricks we share to avoid these issues and ensure success.
- Don't cheat on the stirring time. This is important as it helps dissolve the sugar (which helps the jam to set). I set a timer to make sure I'm stirring for the full amount of time specified.
- To ensure success with this Basil Balsamic Strawberry Freezer Jam be sure to measure everything carefully. Making jams and jellies with pectin is an exact science, with the proportions of sugar and fruit being very important.
- I often get asked if the amount of sugar can be reduced. Sugar in jam is not only for sweetness, it also helps the jam to set up properly.
- Another frequent question is if you can substitute liquid pectin for the powdered pectin. Powdered and liquid pectin are not interchangeable and require different recipe techniques. To ensure success, don't try to sub liquid for the powdered pectin in this recipe.
- That being said, if you have dietary restrictions or prefer a lower-sugar jam you can purchase a low-sugar or no-sugar pectin and follow the directions on the box. To ensure success, do not use this recipe.
- As I mentioned above in the post, this recipe calls for TWO boxes of pectin for proper setting. I use SureJell but there are other powdered pectins available.
Thought for the day:
The woman said to him,
"I know that Messiah is coming (He who is called Christ).
When He comes, He will tell us all things."
Jesus said to her, "I who speak to you am He."
John 4:25-26
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
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Basil Balsamic Strawberry Freezer Jam
Ingredients
For the jam:
- 1Âľ cup crushed strawberries, you'll need about a quart of fresh strawberries to equal 1Âľ cups of crushed berries
- ÂĽ cup white balsamic vinegar
- 4 cups granulated sugar, measured into a separate bowl
For the basil:
- 1 cup loosely packed fresh basil leaves, finely chopped
To finish:
- 2 1.75-ounces powdered pectin (2 packages if using SureJell), ( a total of 3.5 ounces or 98g) I use Sure Jell
- 1ÂĽ cups room temperature tap water
Instructions
For the prep:
- Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
- Stem and crush strawberries. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor - just be sure you leave it a little chunky.
For the jam:
- Measure exactly 1Âľ cups of the crushed fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife - don't be tempted to use extra berries!)
- Add the white balsamic vinegar and stir to combine.
- Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
- *Don't be tempted to go with less sugar as the sugar helps the jam to set properly. If you prefer less sugar, go with a low-sugar or no-sugar pectin and follow the directions on the package, not this recipe.
- Place the bowl in the microwave on high power for 3 minutes. (The mixture will not cook but will become warm enough for the sugar to dissolve). Remove the bowl from the microwave and stir well for another minute.
- Allow the strawberry mixture to sit for an hour, stirring well every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its "cloudiness". That's when you're ready for the next step.)
For the basil:
- Fill a medium-sized pot ¾ full with water. Bring the water to a boil then add the basil, pushing down on it to make sure it’s submerged. Set a timer for 10 seconds then drain the basil well through a small fine mesh strainer and rinse with cold tap water for 30 seconds.
- Drain well, pushing on the basil to remove excess water then spread the basil out onto several thicknesses of paper towels. Bring the paper towels up around the basil and squeeze it to remove any extra moisture.
- Open the paper toweling and transfer the basil to a cutting board. With a large sharp knife, finely chop the basil and set aside.
To finish:
- Mix the water and pectin in a small saucepan. Bring to boil on high heat, stirring frequently. Continue boiling and stirring frequently for 1 full minute. Add the hot pectin to the fruit mixture and stir for 3 minutes (no cheating, set a timer). Add the finely chopped basil and stir to combine.
- Fill the jars or containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer. Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
To store:
- Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw before serving.
Notes
Recipe adapted from the Kraft website.
This recipe yields 5-6 cups of jam (or 90 1-tablespoon servings). The number of jars will depend on the size of your jars.
Nutrition
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I would love to have the labels for this delicious jam.
Hi Monica, Thanks for the excellent review! So glad to hear that this jam turned out well for you. The labels are on the way to your inbox. Enjoy!
Would love to have the labels for the Basil Balsamic Strawberry Freezer Jam. School is almost out and I'm ready to stock my cabinets.
Hi Laura, Great idea to stock up on tasty items to have on hand once summer is here! The labels are on the way to your inbox - Enjoy!
I just finished making this jamand can't wait to taste it once it has set. Please send me the beautiful labels
Sending them your way, Donna!
Strawberry basil jam labels please
Sure, Lisa!
Please send Freezer Jam -Strawberry Basil.
I would
Love the label please!
Happy to send them, Kris!
May I please have the labels for this jam. It looks delicious!
Thank you in advance
Sending them your way, Debbie!
Good morning! Could I get the labels to this delicious jam?
Thank you!
Sure, Shelley!
I love all of your jam recipes. I can't wait to try this one!
May I please have the labels? Thank you!
Thanks, Sheila - sending them now!
Please send the Basil Strawberry Freezer Jam. Thank you
Sure, Dotti!
Do you have an Amazon store or list of products? I'd love to know where you get some of your dip bowls!! Jars I recognize, but not the bowls!!
Hi Patti, I don't have an Amazon store at this time but am working on putting one together. Which dip bowls were you wondering about?
Great! I look forward to it!
In the meantime...
The bowls I really like are for this recipe, the Basil Balsamic Jam, the Strawberry Habanero Pepper Jelly, the Strawberry Jalepeno jam, and the jars used for the Balsamic Fig Jam.
Thank you!
I'm new to your site, I look forward to many of your recipes!!
Your food photos are lovely!!!
Hi Patti, I think you're referring to the Weck jars I enjoy using. Here are two links for the sizes I use the most:
https://amzn.to/3KYerl3
https://weckjars.com/product/902-deco-jar/
Thank you!
Please send label PDF for strawberry Jam
Sure, Morris!
I’m trying to ask how much water to finish but it says duplicate comment detected. Not!!!
Trying to post this it says it’s a dupe but it’s not.
Eek I’m confused! To finish, with the pectin, do we use 3/4 cup room temp water, 1.25 C water, or both (total 2 C)?
Trying to post this it says it’s a dupe but it’s not.
Sorry, Pam! It should be 1ÂĽ cups. I have fixed it!
Eek I’m confused! To finish, with the pectin, do we use 3/4 cup room temp water, 1.25 C water, or both (total 2 C)?
Eek I’m confused! To finish, with the pectin, do we use 3/4 cup water, 1.25 C water, or both (total 2 C)?
Getting ready to try!….sounds amazing and will be on our next charcuterie board! Question??: Where do you purchase the adorable jars? So much better than just a mason jar. Also, having trouble figuring out how to print the labels? Thank you….Jane
Hi Jane, we will email you the labels and you can print them from the pdf. Here is a link to the jars- https://weckjars.com/product/902-deco-jar/
Thank you sooooooooo much!
Enjoy, Lois!
Hello,
Can’t wait to try this. Sounds wonderful and will make great gifts!!! Please send me the labels for this jam.
Thank you !!!
Sending them your way, Tina!
Please send your labels--Thank you!!
Also wondering if I could use frozen strawberries for this recipe?
Hi Michelle, yes frozen strawberries will work. We are happy to send the labels!
I am looking forward to making this jam. Please send me the pdf labels. What is the size and source of the Weck jars pictured? Thank you for the Scripture, music, and your ministry to us.
Hi Lois, thank you for the kind comment. Here is a link to the jars pictured- https://weckjars.com/product/902-deco-jar/ and I just sent the labels your way.
Can’t wait to try this new jam , I have lots of basil and this recipe came and a great time! I’m pretty sure is going to be delicious.
May I have the labels please!
Sending them your way, Monica!
My strawberry patch looks like its on steroids! Looks like a great recipe to give away so i would like to receive labels please. Love the scripture and music selections!
Lucky you! The labels should be in your inbox. Enjoy!
Your directions are always so great, I will give this jam a try. Thank you for all the wonderful recipes and your presentations are so picture perfect. I will share with family and friends so I would like the labels. Thank you.
Best,
Sandra Lee
Hope you enjoy it. Sending the labels your way!
Yummm!!! I love all your recipes(well almost all)...and I do love to give the cookies and jam and Tuscan salt as gifts....My friends love it too..
Please send me the labels for theBasil Balsamic Strawberry jam !!! Thank you.
That's awesome! Happy to send the labels.
Yes labels please!
Please send me the labels! Can’t wait to try this recipe!! Thank you !
Sending them now, Tammy
Can a sugan substitute be used?
Hi Mari, this recipe will not work with a sugar sub. You would need to go with a low sugar or no sugar pectin and follow the directions on the package, not this recipe.
I love balsamic cant wait to try this. Labels please
Kathy
Sure, sending them now, Kathy!
I would love to get your labels for the basil balsamic Strawberry freezer jam
Sending them now, Debbie!
I can’t wait to try the new strawberry jam, could you please send me the labels for the basil, balsamic strawberry jam?
Thank you
Happy to send them, René
Please send me the labels for this jam. I am off now to grocery to get all the ingredients. This sounds amazing!
Hi Karo, sending the labels now. Hope you enjoy the jam!
As with all your other delicious jams, I know this one will be great too! Kindly send the pdf for the jar labels at your convenience.
Thanks for your encouragement, K! Sending the labels now.