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Strawberry-Rhubarb Jam with Basil
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
525 minutes
Homemade strawberry-rhubarb jam infused with fresh basil makes the perfect seasonal gift for loved ones.
Ingredients:
  • 1 quart sliced fresh strawberries
  • 1.75 cups diced fresh rhubarb, or as needed
  • 1 teaspoon citric acid powder
  • 0.5 cup water
  • 6.5 cups white sugar
  • 0.5 teaspoon unsalted butter
  • 1 (3 ounce) pouch liquid fruit pectin
  • 2 tablespoons finely chopped fresh basil
Instructions:
  • Check four 4-ounce jars for cracks and rust on the rings, discarding any damaged ones. Place them in simmering water until jam is ready. Clean new lids and rings by washing them in warm, soapy water.
  • Combine fresh strawberries in a bowl, crush them with a potato masher, and mix in rhubarb until it reaches the 4-cup mark in a liquid measure.
  • Transfer the fruit mixture to a large, heavy pot. Sprinkle citric acid on top. Stir in sugar and butter, then bring to a rolling boil while stirring constantly. Add pectin and bring back to a boil. Cook for 1 to 2 more minutes, turn off heat, and skim off any foam. Stir in chopped basil swiftly until fully mixed.
  • Fill jars with jam, leaving a 1/4 inch space at the top. Remove air bubbles by running a knife or spatula along the insides. Wipe rims with a damp paper towel, then seal tightly with lids.
  • 1. Position a rack in the base of a sizable stockpot and fill with water halfway. Heat until boiling. Lower jars into the water, ensuring they are 2 inches apart, using a jar lifter. Add more boiling water to cover the jars by at least 1 inch. Once boiling rapidly, cover and process for 10 minutes.
  • After removing the jars from the stockpot, allow them to sit undisturbed for 8 hours to overnight for a complete seal. Listen for satisfying popping sounds, indicating that each jar has sealed properly. Once cooled, check that the center of each lid is sunken and stays indented when gently pressed.

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