Jams, jellies, fruit butters, and preserves are all fruit spreads made with fruit and sugar, but preserves stand out for keeping the fruit’s texture while still producing a spreadable consistency. They’re one of the quickest and most flavorful ways to capture seasonal fruit. With just a few ingredients and a short cooking time, you can either can the preserves for long-term shelf life or refrigerate them for immediate use.
Canning and making preserves is approachable for most home cooks. This strawberry and basil version is bright, aromatic, and versatile—excellent on toast, stirred into yogurt, spooned over ice cream, or given as a handmade gift.
Food safety tip – Home canning is safest when you follow research-tested recipes and the correct processing times. Improper canning can risk foodborne illness. If you are new to canning, consult a trusted canning resource such as a canning 101 guide and the USDA Complete Guide to Home Canning for safe practices.
More Preserves Recipes
- Canned peach butter
- Rhubarb butter
- Low-sugar strawberry freezer jam
- Grape butter
- Slow cooker pear butter
- See the canning 101 guide for more basics and recipe ideas.
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I hope you try this recipe and enjoy the bright flavor of strawberries combined with fresh basil. If you make it, consider leaving a comment or rating on the recipe page to help others decide to try it too. Your feedback helps other home cooks feel confident about making preserves.
Strawberry Basil Preserves
Ingredients
- 8 cups strawberries — stemmed, washed, and sliced if large
- 2 cups granulated sugar
- 2 juiced lemons
- 1 lemon rind — remove seeds from juiced lemon and quarter
- ¼ – ½ cup fresh basil — minced
Instructions
- Place the strawberries, sugar, lemon juice, and lemon rind in a heavy-bottomed 6-quart kettle. Using a heavy-bottomed pot helps prevent scorching when cooking high-sugar mixtures.
- Bring the mixture to a low boil over medium-high heat, stirring frequently to ensure even cooking. If the berries do not break down on their own, use a masher or similar tool to break them into smaller pieces.
- To reach the proper thickness, cook the preserves until they reach 210°F on a candy thermometer. If you prefer not to use a thermometer, test the thickness by spooning a small amount onto a chilled dish and letting it cool briefly; run your finger through it to check the set.
- Remove and discard the lemon rinds, then stir in the minced basil. Let the basil heat through for 1–2 minutes so its flavor melds with the fruit.
- If you are canning, ladle the hot preserves into prepared jars, leaving appropriate headspace. Wipe jar rims, add lids and rings, and process the jars in a boiling water bath for ten minutes.
- Remove jars from the water bath and let cool undisturbed for 12 hours. After cooling, check that each lid has sealed; any jars that did not seal should be refrigerated and used within one month.
- If you are not canning, transfer the preserves to jars or containers and refrigerate. Use within one month, or freeze for up to six months for longer storage.
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and correct processing times. Improper canning can risk foodborne illness. If you’re new to canning, review a canning basics guide and the USDA Complete Guide to Home Canning for step-by-step instructions on safe jar preparation, processing, and storage.
Serving and uses: these preserves are lovely on bread, scones, or biscuits, and they also pair well with plain yogurt, ricotta, or aged cheeses. The basil adds a savory lift that balances the strawberries’ sweetness.
Storage: properly processed and sealed jars stored in a cool, dark place will keep well. Once opened, refrigerate and use within the recommended time. For best flavor, consume within a few months if stored in pantry conditions; freezing will preserve quality for several months.
Nutrition
Calories: 48 kcal
Nutrition information is automatically calculated and is provided as an approximation.
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