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 :) }.
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.
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
Quick homemade vegan jam recipe made with sweet strawberries, rhubarb, and an interesting basil twist. Dairy-free, easy recipe.
- 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
- 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.
- 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.
Sue says
My jars are small 8 oz jars, would this recipe make 6 jars?
Audrey says
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.
samira says
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!
Audrey says
Hi Samira,
It cans perfectly -- no issues at all if you're using a standard canning technique :)
Samira says
Thank you! I am planing on making it this weekend! I will let you know how it turns out, but it surely sounds delicious!
Audrey says
That's great, Samira -- and yes, I'd absolutely love how it goes if you ever have a moment to share :)
samira says
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
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! :)
Kristen @ The Endless Meal says
Strawberry/rhubarb is my all-time favourite combo. I love that you've made this without any refined sugar!
Audrey says
There's a reason it's a classic :) -- I love it too!
Harriet Emily says
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
Audrey says
Well, I've had strawberries and basil, and strawberries and rhubarb, so figured why not try all three together -- definitely worked a treat :)
Alison @Food by Mars says
Homemade jam is everything... this sounds so delicious, Audrey!
Audrey says
Thanks Alison ♥ And agreed on the jam -- smelling fresh jam in the making is my absolute favorite part :)
Sheena @ Tea and Biscuits says
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.
Audrey says
Thanks Sheena -- I hope you lay your hands on some then :)
Melissa @ vegan does it says
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.
Audrey says
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 ♥
Amanda Paa says
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!
Audrey says
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 ;)
Rachel Edington says
this looks delicious and I am always looking for good jam recipes! Thank you!
Audrey says
Thanks so much, Rachel ♥
Rebecca @ Strength and Sunshine says
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!
Audrey says
How awesome -- fig jam is one of my favorites to make ♥
Bridget says
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! :)
Audrey says
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 :)
Vanessa @ VeganFamilyRecipes.com says
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 :)
Audrey says
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.