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    Home » Recipes » Jam

    Strawberry Rhubarb and Basil Jam

    Published: Jul 19, 2015 · Modified: May 14, 2019 by Audrey · This post may contain affiliate links · 28 Comments

    Jump to Recipe

    Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

    Some of you know this already, but I live on a little farm abundant with wild fruit and berries. To call it a farm is really a little silly, since I hardly "farm" anything at all. In fact, I barely plant {#sorrynotsorry}. I'm just sticking to the farm title since that's what this place has been for the last 100+ years... I think my home is really nature's farm -- there is such an abundance of wild berries and fruit and every summer I have lots of fun making my own jams, spreads, and sauces, which I then use in my recipes throughout the year {though sometimes they don't last all that long... again #sorrynotsorry :) }.

    Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

    So I thought I'd share some more of my jam-making with you, this time for a refined sugar-free strawberry, rhubarb, and basil jam. Really this jam was my ploy to sneakily use up a lot of rhubarb -- I've got such an abundance of it that I have a hard time keeping up, so jams and bakes are my main go-tos with it. Strawberries and rhubarb are of course a no-brainer {such a good combo}. Plus, my mom gave me some super cute strawberry plants this year that just had to make an appearance :).

    I also decided to work some fresh basil into my jam for the first time and was surprised at how nicely it worked out, adding a deep and interesting flavor into the mix -- I had a feeling it would work well, since strawberries and basil are an amazing pairing, but I've never added fresh herbs to my jams, so this was definitely a successful experiment.

    Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

    The best part of making these jams though is the experience. It's easy enough to go and buy some jam -- they're not exactly unaffordable or difficult to obtain. But. BUT. When you make your own you really get to savor every moment of it. The aromas are amazing. The taste of fresh hot jam is to-die-for {just don't burn your tongue #beentheredonethat}. You can customize the jams to your liking, including cutting out all the not-so-good-for-you sugar and funny ingredients, adding in spices, controlling the flavors. Plus for me, picking fresh ingredients from the garden is a huge part of the fun. I hope you get to try your hand at it sometime ♥

    Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

    Print

    Strawberry Rhubarb and Basil Jam

    Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}
    Print Recipe

    ★★★★★

    5 from 4 reviews

    Quick homemade vegan jam recipe made with sweet strawberries, rhubarb, and an interesting basil twist. Dairy-free, easy recipe.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 2 minutes
    • Cook Time: 20 minutes
    • Total Time: 22 minutes
    • Yield: 3 jars {as pictured}
    • Category: Jam
    • Cuisine: Dessert

    Ingredients

    • 5 cups chopped rhubarb {I used frozen, but fresh will work}
    • 1½ cups strawberries {I used frozen, but fresh will work}
    • 1⅓ cups maple syrup {or liquid sweetener of your choice, like agave, etc.}
    • ⅓ cup chopped basil leaves
    • 4 tbsp lemon juice
    • 1 tsp pure vanilla extract
    • a cinnamon stick
    • 2 tsp agar agar flakes {optional}{makes the jam more like a jelly, but not essential}

    Instructions

    1. Place all the ingredients except for the agar agar {if using} into a small sauce pan. Heat over medium-high heat and bring the mixture to a boil, stirring frequently to mix everything together. Then reduce heat to low and simmer for 20-25 minutes until the liquid has reduced a bit, stirring occasionally to mix all the ingredients together.
    2. If using, add in the agar agar flakes and stir until the flakes are dissolved {should just take a minute or two}. Remove from heat, discard cinnamon stick, and transfer jam into glass jars. Allow the mixture to cool down to room temperature and then place in the fridge. The mixture will thicken and become more gel-like as it cools in the fridge overnight, though it can be enjoyed while still warm too.

    Notes

    Store jam in the fridge or freeze for later use. If freezing, only fill the jar ⅔ of the way full and allow the jam to cool fully before placing in the freezer.

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    Reader Interactions

    Comments

    1. Sue says

      July 11, 2016 at 5:43 pm

      My jars are small 8 oz jars, would this recipe make 6 jars?

      Reply
      • Audrey says

        July 12, 2016 at 1:26 am

        Hi Sue,

        I just double checked and the jars I used (pictured) are 16oz each -- I got three of those. So, yes, you're correct.

        Reply
    2. samira says

      September 11, 2015 at 6:20 pm

      Hi Audrey, have you tried canning it? Should I anticipate any issues with the consistency if I decide to can it in boiling water? Thanks!

      Reply
      • Audrey says

        September 11, 2015 at 7:56 pm

        Hi Samira,

        It cans perfectly -- no issues at all if you're using a standard canning technique :)

        Reply
        • Samira says

          September 11, 2015 at 8:04 pm

          Thank you! I am planing on making it this weekend! I will let you know how it turns out, but it surely sounds delicious!

          Reply
          • Audrey says

            September 16, 2015 at 1:35 am

            That's great, Samira -- and yes, I'd absolutely love how it goes if you ever have a moment to share :)

            Reply
            • samira says

              September 17, 2015 at 11:36 am

              Hi Audrey, I adjusted the recipe to have more strawberry and less rhubarb, so I reduced the amount of agave to 3/4 cup since thr added strawberries make it naturally sweeter. I also used agar powder instead of flakes cause this is what I found at the store. It turned out delicious! I canned them as well. Thank you for sharing the recipe!

            • Audrey says

              September 20, 2015 at 2:12 pm

              Oh, that's wonderful, Samira! So glad you liked it and thank you for sharing your substitutions -- I always love hearing what people do and find it helpful to know what works. Enjoy it! :)

    3. Kristen @ The Endless Meal says

      August 16, 2015 at 5:32 pm

      Strawberry/rhubarb is my all-time favourite combo. I love that you've made this without any refined sugar!

      ★★★★★

      Reply
      • Audrey says

        August 18, 2015 at 8:12 pm

        There's a reason it's a classic :) -- I love it too!

        Reply
    4. Harriet Emily says

      July 30, 2015 at 3:09 pm

      Mmm, nothing beats homemade jam!! I love this flavour combination Audrey, it sounds incredible and so perfect for summer! I've never tried strawberry, rhubarb and basil together before. What a great creation! <3

      ★★★★★

      Reply
      • Audrey says

        August 03, 2015 at 9:03 pm

        Well, I've had strawberries and basil, and strawberries and rhubarb, so figured why not try all three together -- definitely worked a treat :)

        Reply
    5. Alison @Food by Mars says

      July 28, 2015 at 9:53 pm

      Homemade jam is everything... this sounds so delicious, Audrey!

      Reply
      • Audrey says

        August 03, 2015 at 9:14 pm

        Thanks Alison ♥ And agreed on the jam -- smelling fresh jam in the making is my absolute favorite part :)

        Reply
    6. Sheena @ Tea and Biscuits says

      July 23, 2015 at 8:14 am

      Your jam looks really lovely and I'm intrigued by the addition of basil, If I can find rhubarb in my MS grocery store I'll need to try it.

      ★★★★★

      Reply
      • Audrey says

        July 23, 2015 at 1:03 pm

        Thanks Sheena -- I hope you lay your hands on some then :)

        Reply
    7. Melissa @ vegan does it says

      July 22, 2015 at 4:02 pm

      Ok can I just say I'm so jealous of your farm. Must be absolute heaven! I'm intrigued by the addition of basil too since it is one of my favorite herbs. I've never had jam with herbs added, but it sounds amazing.

      Reply
      • Audrey says

        July 23, 2015 at 1:09 pm

        Thanks Melissa. The farm is lots of fun -- today I discovered the wild blueberries are already in full-bloom. Bushes and bushes of them, which means it's time for some good 'ol blueberry treats. The raspberry bushes are also full-on in bloom at the moment, and pretty soon the apples will be ready too -- so I've got a ton of work ahead. Managing my tiny strawberry plants is nothing in comparison :) But I love the fact that all of this {except the strawberries} are things that happily grow in the wild -- no work involved {apart from picking and figuring out what to do with all the bounty and making sure the bears don't come too close to the house!}. Just enjoying letting nature do its thing atm ♥

        Reply
    8. Amanda Paa says

      July 22, 2015 at 11:51 am

      i didn't know you had a little farm with berry plants - jealous! i have an abundance of rhubarb and it seems this might be the perfect answer. and like you said, the experience is everything. so satisfying to make our own food!

      Reply
      • Audrey says

        July 23, 2015 at 1:12 pm

        An abundance of rhubarb is always a good thing, except when it totally outgrows your keeping-up with it abilities :) I have so much of it that I cook tons with it, make jams and preserves, lots of dessert, and then freeze some and usually have more than enough to last a year and sometimes I'm not even done going through it all when next years' blooms are up. So you can understand my excitement whenever I can find ways to use copious amounts of it in delicious ways ;)

        Reply
    9. Rachel Edington says

      July 22, 2015 at 8:18 am

      this looks delicious and I am always looking for good jam recipes! Thank you!

      Reply
      • Audrey says

        July 23, 2015 at 1:17 pm

        Thanks so much, Rachel ♥

        Reply
    10. Rebecca @ Strength and Sunshine says

      July 22, 2015 at 7:30 am

      I finally got around to making my own chia jam a few weeks ago and I am such a fan! I used fresh figs and raspberries!

      Reply
      • Audrey says

        July 23, 2015 at 1:17 pm

        How awesome -- fig jam is one of my favorites to make ♥

        Reply
    11. Bridget says

      July 20, 2015 at 10:33 am

      Hi Audrey! I can hardly wait to make your jam recipe. I never thought to add basil or vanilla. My biggest dilemma is which jam to make first, this one or Easy Vegan Paleo Blueberry jam. Thanks for the great recipes! :)

      Reply
      • Audrey says

        July 23, 2015 at 1:18 pm

        Hey Bridget. Thanks so much. I couldn't possibly compare the two personally -- so depends on what I'm in the mood for that day :)

        Reply
    12. Vanessa @ VeganFamilyRecipes.com says

      July 20, 2015 at 5:54 am

      Yum! I've had a slight addiction to rhubarb jam lately and have been dishing out a crazy amount of money for it. Your version sounds so much better with strawberry and basil. I'll have to try it out :)

      ★★★★★

      Reply
      • Audrey says

        July 23, 2015 at 1:19 pm

        Really? That sounds awesome! I've never seen rhubarb jam for sale, other than at farmers' markets. Lucky you :) Although making your own is so easy and quite a treat.

        Reply

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