Strawberry and Basil Jam

1 kg fresh strawberries
800 g sugar
1 lemon
10 g basil

Rinse the strawberries in a colander under cold running water. Cut away the green calyx and slice the strawberries in half. Place them in a heavy based pan.

Add the sugar and the juice of the lemon. Bring the mixture gently to the boil, making sure the sugar dissolves before the mixture boils. Once the it starts boiling, remove the strawberries with a slotted spoon and place in a bowl. Boil the sugary mixture until it reaches about 105° C on a sugar thermometer. If you don’t have a thermometer, another way to test if the jam is ready is by placing a saucer in the freezer until cold. Spoon a little of jam on the saucer and return to the freezer until the jam is cold. Run a finger through the jam – if it hold itself and wrinkles, you know that it has reached the right temperature.

In the meantime, place a few jars in a 180° C oven until heated through and sterilized, about 10 minutes. Allow them to cool slightly.

Return the strawberries with the basil to the pan and bring to the boil. Taste to see if enough basil flavor has infused through. Remove the basil and ladle the jam into the jars. Seal with the lids and turn the jars upside down to cool. This helps with the air pocket and ensures good distribution of the fruit. Allow to cool completely before using.

The jam can be kept, unopened for at least 6 months. Refrigerate once opened. These also make fantastic gifts to give away to family and friends.


We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours