Strawberry Basil Balsamic Jam

The San Francisco Bay Area is bursting with strawberries starting in early May—showing up at farmers markets, roadside stands, and tucked into every local corner. And when one of our favorite ice cream shops featured a strawberry-basil-balsamic flavor, we knew it had jam potential. One test batch later… it was a done deal.

This jam starts with fresh, ripe strawberries and builds layers of flavor with finely chopped basil and a splash of balsamic vinegar. It’s sweet, herbaceous, and tangy with just enough bite to keep things interesting.

We cook it down with pure cane sugar and a bit of citrus pectin for a smooth, spreadable texture. Try it in a PB&J, paired with brie or goat cheese, or drizzled over roasted veggies for a sweet-savory twist.