Fresh strawberries, lemon zest, and a hint of fresh basil combine into a unique and refreshing freezer jam. Undertones break the heavy sweetness of more traditional jams.
Strawberry Basil Freezer Jam
This recipe evolved from one of my favorite cakebycourtney.com cakes—Olive Oil Ricotta Cake with Strawberry Basil Compote. The cake is AMAZING! And the compote is to die for. When I served this cake, I added extra compote on the side to dip my cake into! It’s just that good!!
I have been obsessed with the strawberry basil flavor combination for a long time. I have used it for dessert, for a chicken main dish, and for a salad. I am so close to having a Strawberry Basil smash cookie recipe ready for you… in the meantime, it’s strawberry season and you need to have Strawberry Basil Freezer Jam in your life!
It’s so easy and so quick—15 minutes from start to finish!! And a triple batch takes basically the same amount of time. What’s better than that… this lightly sweetened Strawberry Basil Freezer Jam on a piece of toast!
Ingredients for the Strawberry Basil Freezer Jam:
- Strawberries: Fresh or frozen.
- Granulated Sugar:
- Lemon Juice: You know what I will say here—use fresh lemon juice!
- Lemon Zest: I love the extra lemony flavor the zest gives. Don’t leave it out.
- Fresh Basil: You just need 4-6 basil leaves, but fresh is important—not dried basil.
- E-Z Gel: Cornaby’s E-Z Gel works like magic! It sets up in minutes and doesn’t need to be heated and thickened. If you want a thinner jam, use only ¼ cup. If you want a firmer jam, add 1/8 cup more. The best part is, because Cornaby’s E-Z Gel works so quickly, you can start with the quarter cup, and add more as desired while it is still sitting in your food processor. No lumps will form because you are adding it later!
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
How to Make Strawberry Basil Freezer Jam:
It’s just so easy…
- In a food processor, pulse the strawberries until chopped fine, about 2 minutes.
- Add all other ingredients, except E-Z Gel. Pulse until combined thoroughly, 30 seconds.
- Sprinkle E-Z Gel on top of mashed strawberries mixture. Pulse until completely combined, about 1 minute.
- Test the thickness of the jam. It may take 5 minutes to thicken completely. Add up to 1/8 cup more E-Z Gel if desired.
- Pour into pint container, or mini-pints if desired.
- Store in refrigerator or freezer.
I can’t wait for you try this Strawberry Basil Freezer Jam!
–Kim
Strawberry Basil Freezer Jam
Equipment
- Food Processor
Ingredients
- 1 pound strawberries hulled and halved
- ¼ cup granulated sugar
- 2 Tablespoons (36.25g) lemon juice
- ½ Tablespoon (3g) lemon zest
- ½ Tablespoon (2g) finely chopped fresh basil (4-6 leaves)
- ¼ cup E-Z Gel (add additional ⅛ cup for firmer jam)
Instructions
- In food processor, pulse strawberries until chopped fine, about 2 minutes.
- Add all other ingredients, except E-Z Gel. Pulse until combined thoroughly, about 30 seconds.
- Sprinkle E-Z Gel on top of mashed strawberries mixture. Pulse until completely combined, about 1 minute.
- Pour into pint container, or mini-pints if desired. Let stand for 5 minutes to thicken.
- Store in refrigerator or freezer.
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