Strawberry-Cherry-Rhubarb Jam with Basil

Let me preface this by saying I don’t really know how jam is usually made, but I wanted to give it a shot. My method is probably the most simple you could make, but produces a chunky, not overly-sweet jam. You can use frozen strawberries, but since they have more liquid in them, it will probably take longer to reduce down to jam-like consistency.

Strawberry-Rhubarb Cherry Jam with Basil

Cook Time 1 hour
Resting Time 12 hours
Total Time 13 hours
Course Miscellaneous
Cuisine miscellaneous
Servings 1 pint


  • 1/2 c dried cherries
  • 1 pkg strawberries quartered
  • 2 stalks rhubarb
  • 1/4 c sugar
  • 3 large pinches salt
  • 8-12 leaves basil chiffonade
  • 1 T apple cider vinegar optional


  • Put cherries in small bowl or pint deli, add vinegar, if desired. Add water only until cherries are submerged. Cover and refrigerate overnight.
  • Cut rhubarb in half lengthwise, then into small pieces.
  • Drain cherries and put all fruit in small saucepan. Turn to medium-low heat and add sugar.
  • Stir to combine. Sugar will break down the liquid in the fruit. Once the fruit has begun to break down, 10 or so minutes in, use potato masher to break down fruit. It will thin out as you mash, so it may look a little too chunky or thick initially, but will become smoother as it reduces.
  • Let simmer for 45 minutes or so, stirring every few minutes so it doesn't burn. It will thicken up in the fridge but should still be very thick with little liquid sitting on the top.
Keyword cherry, jam, strawberry