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unusual strawberry jams

Yesterday I made some strawberry-tarragon jam which I really, really recommend and am wondering if anyone has suggestions for other not-so-usual combinations.

I'm thinking strawberry-curry and saw a mention of a chutney, but no recipe :( Am open to other ideas, too.

Eager to hear thoughts!


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  1. I'm not sure if it's unusual enough for your research but my wife makes one fantastic strawberry-rhubarb jam and I've had some strawberry-basil jam that ain't bad either.

    1 Reply
    1. re: todao

      Strawberry basil sounds good but I must confess....I HATE rhubarb. I'm really sensitive to sour tastes and rhubarb is like torture for me. My eyelids will actually twitch.

    2. What about a strawberry balsamic jam? I haven't tried it as a jam but I cook my strawberries with balsamic and love it.

      6 Replies
      1. re: Adrienne

        this was gonna be my recommended combo.

        stawberries also go interestingly well with black pepper.

        or, do all three! strawberries, balsamic and black pepper.

        1. re: Adrienne

          I just made strawberry balsamic jam today. The trick is to put just enough balsamic to deepen the strawberry flavor. You shouldn't be able to taste the balsamic though. That would be overpowering the strawberry.

          I'm not so sure about strawberry curry, but maybe you can try strawberry rose. Just add a FEW drops of rose water to the finished jam. As you know, strawberries have a great perfume, so the rose water's purpose is to enhance it. Be careful not to put too much, or the jam will taste like medicine.

          1. re: michaelnrdx

            I use a tiny bit of high-quality orange flower water in most of my strawberry recipes, including jam. I think it works better than rose flower water. Key is to add just a drop or two at a time (of the good stuff--I like the A. Monteux brand) until it is just barely present.

            A little bit of orange flower water, grand marnier, and sugar turn even winter strawberries into a treat!

            1. re: michaelnrdx

              I made rose jelly once. Tasted like perfume...and not in a good way.

            2. re: Adrienne

              I make this all the time. It's a vast improvement on the standard, since my critique of most strawberry jams is excessive sweetness without enough acid balance.

              1. re: Adrienne

                you mention strawberry balsamic jam . got me to thinking.
                anyone know how to make that thick balsamic glaze? is it balsamic and brown sugar then reduce?

              2. I had a strawberry-cabernet jam from a local farmer's market and it was divine!

                1 Reply
                1. re: Divamac

                  i've thought of the strawberry-balsamic-blackpepper combo, but does the balsamic have to be super-expensive (i'm about to start grad school in sept so, um, p-o-o-r)? does anyone have a brand they'd recommend (i'm in canada)?

                2. Where are the recipes folks?
                  I want the strawberry-tarragon and the strawberry-balsamic-black pepper combo.
                  Come on, give!
                  I'll show you mine if you show me yours, ha, ha.
                  I've got Strawberry Cardamom and Strawberry basil.

                  2 Replies
                  1. re: vkmcgee2

                    Yes, the strawberry tarragon sounds inspired.

                    1. re: vkmcgee2

                      I'm not allowed to post a link (no self promotion!) but I do have a recipe for strawberry balsamic black pepper jam on my website.


                    2. I think strawberry jalapeno would be good.

                      1 Reply
                      1. re: enbell

                        I made two batches of this last year and it was a huge hit; probably the most popular preserve I've ever made. Awesome mixed with cream cheese for a dip with tortilla chips. I have a bunch of strawberries still in the freezer and I need to make more of this before strawberry picking time comes round again.

                        Here's the recipe I started with:

                        I think I later went on to make a second batch using the Pomona pectin, which I prefer since you can control the amount of sugar you add.

                      2. Strawberry and lemon
                        .and mint
                        ...and peach
                        ....and lavender buds
                        ....and earl grey tea leaves

                        1. I just bought 40 lbs.
                          I'm gonna do some straight strawberry
                          Strawberry / basil
                          Strawberry with vanilla bean ( found some beans DIRT cheap at a big grocer going out of business - when the entire store went 75% off, everyone was fighting over canned goods - I went straight to the spice aisle and bought van beans and saffron, then bought up all the plugra, high end balsamic - it was a great day)

                          1. I like to make it regular, and just when it's done add 1/4 cup Gran Marnier or Amaretto.

                            1. I'm making strawberry preserves tonight, and I believe my recipe calls for 6 cups of berries, to make 4 8-oz jars. I'm hoping to make a couple batches, and wondering how much balsamic seems appropriate for a batch of this size- 4T? And should I add it at the end of the boil, or the beginning to give it a chance to caramelize, so to speak?

                              1. Ug you people are killing me. I saw only one recipe here.
                                OK, I'll start it.

                                Strawberry-Rhubarb Cardamom Jam

                                From Janie Hibler

                                Makes 3 half pints maybe 4

                                Cardamom is an ancient spice with an exotic flavor that binds
                                the fruitiness of the strawberries and the tangy sweet and
                                sour taste of the rhubarb in this jam recipe.

                                4 cups fresh strawberries, rinsed and drained, or 3 cups
                                frozen strawberries, thawed with juice
                                2 cups chopped, (not peeled) rhubarb
                                2 cups sugar
                                1 1/4 tsp ground cardamom
                                1 tsp unsalted butter or Margarine

                                Have washed and hot 3 half pint jars and one 4 oz jar.
                                Prepare lids according to the manufacturer’s directions.

                                Combine the fruit, sugar and cardamom in a heavy,
                                non-reactive skillet. Use a potato masher to
                                thoroughly crush the fruit. Let set at room temperature
                                for 1–2 hours, stirring occasionally to help the
                                sugar dissolve.

                                Add the butter and bring the mixture to a boil, stirring
                                often to prevent burning. Reduce the heat to medium-low
                                and simmer for 30–40 minutes, until the jam thickens.
                                (Test by dropping a teaspoon of jam onto a cold plate.
                                Put into the freezer for a few minutes. If it’s thick, it’s done.)

                                Ladle the jam through a wide-mouth funnel into jars.
                                Attach the lids and process in a boiling water
                                canner for 10 minutes for altitudes of 1000 fee and under.

                                Posted by Deborah Kane on March 4, 2007 10:57 AM |

                                Recommended process time for Jam/conserves/jelly/butters
                                in a boiling water canner.
                                Process Time at Altitudes of
                                Style of Pack Hot
                                Jar Size
                                or Pints 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
                                5 min 10 15

                                1. RHUBARB, ROSE, & STRAWBERRY JAM

                                  Yield: 6 half pints
                                  2 LB Rhubarb, trimmed weight
                                  1 LB Small strawberries, slightly under ripe
                                  1/2 LB Highly scented rose petals (must never have
                                  been sprayed with any chemicals)
                                  1 1/2 LB Sugar

                                  Juice from 4 lemons (reserve seeds and skin)
                                  Slice the rhubarb and layer it in a large bowl with
                                  the whole-hulled strawberries and the sugar. Pour on
                                  the lemon juice, cover and leave overnight.
                                  Tip the contents of the bowl into a preserving pan.
                                  Add the lemon seeds and skins tied in a muslin bag and
                                  bring gently to a boil. Boil for 2 minutes then tip
                                  the contents of the pan back into the bowl. Cover and
                                  leave in a cool place over night.
                                  Put the rhubarb and strawberry mixture back into the
                                  pan. Pinch out the white tips from the bases of the
                                  rose petals and add the petals to the pan, pushing
                                  them well down among the fruit. Bring to the boil and
                                  fast boil until setting point is reached. Fill warm
                                  sterilized jars leaving 1/8-inch head-space.

                                  1 Reply
                                  1. re: vkmcgee2

                                    I just did this, but with raspberries instead of strawberries. It's absolutely marvelous! I didn't use the lemon seeds, and I still managed to get too firm of a set (to my taste).

                                  2. Here is one more, now give me something I don't have, ha, ha, a strawberry jam recipe.

                                    Strawberry Basil Jam

                                    original recipe by Craig von Foerster, Executive Chef,
                                    Sierra Mar Restaurant at Post Ranch Inn
                                    changes by the home canning/melting pot group

                                    1 lb. strawberries, tops removed,
                                    washed and cut into quarters
                                    14 oz. granulated sugar
                                    1 Tablespoon pure apple pectin or sure jel
                                    10 organic basil leaves, julienned

                                    Put strawberries in a heavy-bottomed pot and sprinkle
                                    with 4 oz. sugar. Set aside. Mix remaining sugar with
                                    pectin and set in a warm place.
                                    Slowly start to warm the strawberries over medium heat
                                    and bring to a low boil. Add the sugar and pectin mixture
                                    to the strawberries, stir until the sugar is dissolved.
                                    Bring to a vigorous boil for 4 minutes, stirring gently.
                                    Turn off and allow to cool for 15 minutes.
                                    Stir in basil.

                                    Recommended process time for Jam/conserves/jelly/butters
                                    in a boiling water canner.
                                    Process Time at Altitudes of
                                    Style of Pack Hot
                                    Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
                                    or Pints 5 min 10 15

                                    1 Reply
                                    1. re: vkmcgee2

                                      Hi all,

                                      I started this thread but am only just looking at it now... Urgh. Forgive me! I moved this year and didn't have time to do ANY jams.

                                      The strawberry-tarragon jam was super easy. I didn't follow a recipe, except for a basic strawberry jam and then threw in some tarragon from the herb garden (very, very finely chopped). The taste combinations are perfect.

                                      Strawberry-cardamom is on the list for next June, for sure!!!

                                    2. Fauchon makes a wonderful strawberry with rose petal preserves....tried to get some the last time I was in NY, but the building, in which it used to be was the Swisshotel and it was literally, gone.

                                      1 Reply
                                      1. re: Liz Gober

                                        Think I'll try the strawberry tarragon and also the balsamic combination. keep'em coming!

                                      2. My mom makes a really good Strawberry Fig preserve. It's just half and half of both.

                                        1 Reply
                                        1. re: Crockett67

                                          try using green peppercorns with strawberry jam and anything else combo... they are lovely and fresh, not as harsh as black pepper with the fruit.

                                        2. I know this is an old thread, but maybe someone can advise. Have you ever tried making the strawberry/balsamic/pepper jam with white pepper instead of black? How did it turn out?

                                          2 Replies
                                          1. re: Maya

                                            I tried making it with black pepper and balsamic for the first time, and didn't like the way it hid the flavor of the strawberries. Made another batch with a handful of blueberries and just a little Gran Marnier and think I will stick with that.

                                            1. re: Maya

                                              I just made it last night with white pepper and white balsamic. Much spicier than the batch I made with vanilla balsamic and black pepper. I like it.

                                            2. Tigress in a Jam posted a smoked chipotle Strawberry jam I can't wait to try: http://tigressinajam.blogspot.com/ It's the June 27th post.

                                              1. Strawberry and mint is a nice combination. I always like strawberries and orange together too.

                                                Strawberry and lemongrass a la Christine Ferber?

                                                1. Wow, these all sound great! Last night I made strawberry-chipotle and love it. (1 tsp chipotle chile powder to 3-1/2 c fruit. Other than that any jam recipe you want) I use low-sugar pectin so I only add enough sugar to balance the hot. For instance, last night I had 18 cups of fruit and used 6 cups of sugar and 5 T of powerdered pectin (and 4t plus a little of chipotle)

                                                  1. our little girl is turning 1 this week and for her party, I want to make a couple of thank you gifts for the hostess.
                                                    making right now strawberry/pear/vanilla jam.
                                                    since I collect all kinds of cutsie jars, I'll set 'em up in one.
                                                    other than that, she'll get home made Almond Joyous candy bars that I'll be making later today, put them up in a pretty tin box.