Basil Strawberry Rhubarb Jam + Tutorial {Vegan, Gluten Free}
This Basil Strawberry Rhubarb Jam is full of gorgeous colour and bright flavour. Bring an unusual twist to your breakfast with this delicious and low in sugar jam. Suitable for vegan and gluten free diets. Post includes Weight Watchers points.
My gourmande friend J came to visit a few weekends ago. Gourmande as in he spent some time at Leith’s Cookery School, worked in a few London eateries and finally ran his own restaurant in Scotland. The meals he cooks are always so utterly amazing that I felt I had to push out the boat a little bit.
Cue various bits of sticky notes all over the kitchen wall as I wrote down a million and one ideas that somehow always came back to rhubarb. It might have had something to do with the lovely rhubarb patch just next to the swings in the garden. With the recent run of gorgeous weather, the kiddoes and I have been hanging at the swings A LOT.
And so this Basil Strawberry Rhubarb Jam recipe was born.
My recipe for Basil Strawberry Rhubarb jam is quite easy to make. Plus it is full of strawberry flavour and has a particularly gorgeous colour. I also love that it is not too sweet thanks to the rhubarb and a lower than normal sugar content.
This jam really is perfect for using up the summer bounty of strawberries and rhubarb. And homemade jam recipes like this are especially helpful when you have a batch of strawberries that are slightly going off. No worry about wasting excess produce when you can simply turn it into a lovely jam.
What makes this jam worthy of serving up to a gourmande like J. is that extra WOW flavour from the fresh basil. Unusual, exciting and amaaaaazingly good. Not only is rhubarb strawberry basil jam great for breakfast and sandwiches (talk about taking your usual PBJ to another level), I also love to heat it up a bit and serve on top of ice cream. You’ve got to try it!
So, are you ready to learn just how to make this Basil Strawberry Rhubarb Jam? Then gather up those ingredients and let me show you….
How To Make Strawberry Rhubarb Jam
- Mix rhubarb, strawberries, sugar, lemon juice and basil in a non-reactive bowl and let stand for about one hour.
- Add mixture to a pot, and cook on medium heat till sugar dissolves.
- Bring to a boil and then reduce to a roiling simmer, and cook for about 15 minutes.
- Test to see if the jam is cooked by performing the saucer test (see section below for details). If not, then cook for a few more minutes.
- Remove pot from heat and allow the jam to cool.
- Pour jam into sterilised jars, seal and store in the fridge for up to 4 weeks.
Tips for Making Rhubarb Strawberry Jam
- Sterilise your jars and lids by submerging them in boiling water for at least 5 minutes.
- You can add vary the proportions using more rhubarb and fewer strawberries. But you would need more sugar as the rhubarb is rather tart.
- You can freeze this jam for longer term storage. Just remember to leave a half inch of space at the top of the jar to allow room for the jam to expand.
Variations in Strawberry Basil Jam
- Change up the flavour profile by swapping the basil for fresh thyme or adding in a little balsamic vinegar.
Can You Use Frozen Rhubarb And Strawberries To Make This Jam?
Yes, you can. Feel free to buy rhubarb and strawberries when they are in season and freeze them for when they are needed. Defrost when needed and cook.
You may need to boil the jam for an extra few minutes to get rid of the little extra water from defrosting.
Strawberry Rhubarb Jam With Pectin
You can make strawberry rhubarb jam with pectin if you prefer. You would need to add 1 package of pectin to the fruit.
How To Test if Your Jam Has Set
My preferred method for testing jam is to perform the saucer test. Here’s what to do:
- When you start cooking the jam, simply place a small dish or saucer in the freezer.
- Once you think the jam has cooked enough and it appears to have thickened, place a spoonful of the jam onto the cold saucer and tilt it vertically so the jam will run down.
- If the jam is streams down and runs off fairly quickly, it is not ready. And if the jam sticks together and doesn’t immediately run off, it is done.
Weight Watchers Points in Basil Strawberry Rhubarb Jam
There are 4 Freestyle Points in a serving of this Basil Strawberry Rhubarb Jam.
What To Serve With Basil Strawberry Rhubarb Jam
Get The Basil Strawberry Rhubarb Jam Recipe:
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Basil Strawberry Rhubarb Jam
Ingredients
- 250 g (8.8oz) rhubarb thinly sliced
- 500 g (1.1lb) strawberries halved
- 600 g (1.3lb) sugar
- Juice of half a lemon
- 15 large fresh basil leaves
Instructions
- Mix together rhubarb, strawberries, sugar, lemon juice and basil in a non-reactive bowl and let stand for about 1 hour.
- Add mixture to a large pot, and cook on medium heat till sugar dissolves.
- Bring it to a boil, then reduce to a roiling simmer and cook for about 15 minutes.
- Test the jam for doneness. If not ready then cook for a few more minutes.
- Remove pot from heat and allow the jam to cool.
- Pour jam into sterilised jars, seal and keep in the fridge for up to 4 weeks.
Notes
- Sterilise your jars and lids by submerging them in boiling water for at least 5 minutes.
- Change up the flavour profile by swapping the basil for fresh thyme or adding in a little balsamic vinegar.
- You can freeze this jam for longer term storage. Just remember to leave a half inch of space at the top of the jar to allow room for the jam to expand.
Nutrition
Thank you for reading my Basil Strawberry Rhubarb Jam recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
OMG, this looks incredible!!! I can’t wait to give it a try!
:D. Glad to inspire you Jess.
Is there a better flavour combo than strawberry and basil? love the addition of rhubarb and how great that this multi cooker can do that. Looks like a great bit of equipment.
I am still plucking up the courage to try jam. This looks lovely and love the combination of flavours you have going on
I love to make jam, this one sounds like a winner. I will give it a try when my strawberries are ready,
Regards
Mike
Love the flavours in your jam, I have rhubarb too so i will make this next. Can’t believe you can do this in the multi cooker!
I love my Redmond too, it is endlessly adaptable.
Beautiful sounding recipe and stunning photos!
Oh yes, yes, yes to this jam. Love the combination of flavours and it looks so bright and jewel too. That cooker of yours sounds like a fabulous piece of kit and how easy it seems to have made the jam making process.
Wow this looks incredible. Gorgeous photo and I’m sure it tastes amazing x
😀
I’ve never made jam, I should get around to it really. Looks lovely!
What can I do to convince you that you need to drop everything and make jam like right NOW?
I can’t say I have ever had anything with rhubarb in before, but the idea of Strawberry and Basil does intrigue me and does seem delightful. Your photos are lovely too x
You will be in for a treat if you make this Kaye.
I like it. can’t wait to try making it, going to pick some rhubarb from my allotment today. But I’ve got frozen strawberries in the deep freeze left over from last year, can I use them? Will the fact that they will be a bit mushy when they defrost matter for this recipe?
Frozen berries will work but you will need to cook it a bit longer.
I bet this is really good and so easy in the multicooker. The more I see these the more I know I have to get one. GG
GG I think you definitely need to get one ASAP.
Fantastic photo! I love the idea of the basil in the recipe as well. Is the multi cooker a bit like a mega technical slow cooker etc?
The Multicooker is so much more Hannah. Please click on the link above to go to their site and check it out.
Oh wow, jam made easy. I love it!
I know right. Glad you like it.
I’ve done jam making with rhubarb (it was that or be buried at the allotment) but I like this recipe mixed with strawberries, and who doesn’t love basil? Plus I like the idea of using that multi cooker, I’ve only ever done jam in a pan before.
Seriously I know I keep raving about the Multicooker but you can do so much in it and It is inspiring me to create lots of new flavour combinations.
YUM! I love rhubarb. This looks so easy to make too 🙂
Ashleigh x
Super easy to make in the Multicooker Ashleigh
YUM! I love rhubarb. This looks so easy to make too 🙂
Ashleigh x
😀
Wow! I’ve never made jam, it’s always seemed so complicated but it looks so easy in the multicooker!! Will definitely have to try this one.
Yeap, sky is the limit with what you can make in the Multicooker.
Ahhh a recipe thats vegan! I love it! Great photography too!
Yes it is vegan, healthier and easy as pie in the Multicooker.
Wow this looks so delicious! Really great photography 🙂
Thanks you Micaela.