Strawberry-Rhubarb Jam with Basil

You're in for a sweet and summery treat with this strawberry-rhubarb jam with basil I love to use 4-ounce canning jars and gift these away. This is the first year I was able to use my own homegrown rhubarb! So fun. Happy jamming!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 166 Calories

Ingredients

• ½ cup water
• 6 ½ cups white sugar
• ½ teaspoon unsalted butter
• 2 tablespoons finely chopped fresh basil
• 1 teaspoon citric acid powder
• 1 (3 ounce) pouch liquid fruit pectin
• 1 quart sliced fresh strawberries
• 1 ¾ cups diced fresh rhubarb, or as needed

Recipe Instructions

Step 1

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Step 2

Inspect four 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Step 3

Place strawberries in a large bowl and crush with a potato masher. Transfer to a 4-cup liquid measure and add enough rhubarb to reach the 4-cup mark.

Step 4

Pour fruit mixture into a large, heavy pot and sprinkle citric acid over top. Stir sugar and butter into the fruit mixture. Bring to a rolling boil, stirring constantly. Mix in pectin and return to a boil. Cook for 1 to 2 more minutes, then turn off heat and skim off any foam. Quickly mix in chopped basil until fully incorporated.

Step 5

Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 6

Remove the jars from the stockpot and let sit 8 hours to overnight to completely seal; you should hear popping sounds as each jar seals. When completely cool, the middle of each lid should be sunken inward and should not spring back when touched.