When we arrived in Umbria just over a month ago, ripe, juicy strawberries filled every local market. I wanted to make more of my Strawberry Balsamic Jam with Black Pepper, but I also wanted a lighter jam to offer our farmhouse guests at breakfast.

Those first three weeks in Umbria were hectic—opening the houses, painting, cleaning the gardens—so I almost missed the strawberry season. Fortunately, a week ago at my favorite Thursday market in Ponte San Giovanni I found one farmer who still had strawberries. I bought a couple of flats and set out to make jam.

Last year I noticed Strawberry Basil Jam popping up online and decided to try it alongside my spicier Black Pepper Jam, which I love with sharp cheese. The basil version turned out beautifully. While the herb doesn’t dominate, it adds a subtle depth that complements the strawberries.

Note: To test whether the jam has gelled, chill a saucer in the freezer before you begin. When the jam reaches 220°F, spoon a bit onto the cold plate and return it to the freezer for 1–2 minutes. Tip the saucer; if the jam holds its shape and doesn’t run, it’s done. For a firmer set, cook a few minutes longer.

Luscious, ripe strawberries from the market and basil from our garden.

I made labels with our farmhouse name, “Il Casale di Mele,” tied each jar with a raffia bow and added a tag naming the jam for our guests.

Buon Appetito!
Deborah Mele

Strawberry Basil Jam

Yield:
Makes 3 Half Pint Jars

Prep Time:
20 minutes

Cook Time:
45 minutes

A subtle, sweet jam with a hint of fresh basil.

Ingredients

• 1 quart fresh strawberries (about 4 cups), washed and sliced
• 2 cups sugar
• 1 lemon, juiced and zested
• 2–3 tablespoons chopped fresh basil

Instructions

1. Prepare a water bath canner and wash/sterilize three half-pint mason jars. Keep jars in hot (not boiling) water until ready to use.
2. Combine the strawberries, lemon juice, lemon zest and sugar in a heavy-bottomed saucepan. Bring to a boil, stirring to dissolve the sugar.
3. Continue cooking, stirring often, until the mixture reaches 220°F (the gelling point).
4. Warm the lids in hot (not boiling) water to sterilize and soften the seal.
5. Add the chopped basil during the final five minutes of cooking.
6. When the jam reaches the desired consistency, remove from heat and skim off any foam.
7. Ladle hot jam into prepared jars, leaving 1/4-inch headspace.
8. Wipe jar rims and threads clean, then apply lids and bands.
9. Process jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12 hours.
10. Once cooled, tighten lids and store jars in a dark cupboard for up to one year.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram.