Two kinds of herb jam
“Herb jam” means two quite different things, and the safety rules differ.
- Fruit jam flavored with herbs. A sweet jam of berries, stone fruit or figs with basil, thyme, rosemary, lavender, mint or similar. This is what most people mean, and it is the focus of this guide.
- Savory herb jam. A spoonable condiment made by slow-cooking leafy greens and herbs with olive oil, garlic, spices and olives, such as the North African and Mediterranean versions popularized by chefs. It is not a sweet preserve and it is stored differently, covered further down.
For jam fundamentals, see our beginner’s guide to making jam.
Herb and fruit pairings
These are popular, flavor-based pairings rather than tested recipes:
- Strawberry with basil, mint or black pepper
- Peach, apricot or plum with thyme or lemon thyme
- Blueberry with lavender or mint
- Raspberry or blackberry with rosemary or tarragon
- Fig with rosemary (for a spicy fig preserve, see jalapeno fig jelly)
- Pear or apple with sage
- Rhubarb with ginger or lemon balm
Use herbs sparingly at first. Strong herbs such as rosemary, lavender and sage can quickly take over, so taste before adding more.
Three ways to add herb flavor
The goal is to carry the flavor into the jam without leaving woody stems or chewy leaves:
- Whole sprigs, removed at the end. Add sprigs of thyme, rosemary or mint, or a bay leaf, to the simmering fruit and take them out when the jam is done.
- Herb tea (infusion). Steep fresh or dried herbs in very hot water for at least 5 minutes, strain, and use the liquid as part of the liquid in the recipe. Take into account the extra liquid if your recipe is sensitive to quantities.
- Ground dried herbs. A small pinch of a finely ground dried herb can be stirred in, and it stays in the jam. This is a good option for very small batches.
Fresh herbs give a brighter flavor; dried herbs are stronger, so start with less. Culinary lavender should be food grade and unsprayed.
A quick herb-fruit jam (refrigerator)
This is a general method for fridge jam, not a canning recipe.
- Combine about 4 cups of chopped or crushed fruit with about 1/2 to 1 cup of sugar or your preferred sweetener, adjusting for the sweetness of the fruit.
- Add a splash of lemon juice and your herb of choice (a sprig or two, or an infusion).
- Simmer, stirring often, until thick and the cold-plate test shows a set (see the plate test in our jam guide). Small batches cook quickly, often 10 to 20 minutes.
- Remove herb sprigs. Pour into clean jars, cool and refrigerate.
Quick naturally sweetened jams made this way rely on the fruit’s own pectin, so they are softer than pectin-set jams. They are not for pantry storage.
Canning herb jams
If you want shelf-stable jars, start with a tested recipe rather than adding herbs to a different one. Ball, for instance, publishes tested herb-and-fruit jam recipes (blueberry-lavender is an example). Herbs themselves are not what makes canning risky, but changing a recipe’s fruit, sugar, acid or pectin amounts can. Infusing herbs into the liquid and straining, or adding a small amount as the tested recipe directs, is the safest way to add flavor. For a worked canning example, see our raspberry jam recipe.
Do not add garlic, onions or large amounts of other low-acid ingredients to a recipe that you intend to can unless a tested recipe says to.
Savory herb jam: refrigerate and use quickly
The savory style, such as the Moroccan-style recipe with spinach or chard, parsley, cilantro, celery leaves, garlic, olive oil, olives and spices, is cooked down until thick and then chilled. Its main points:
- It is a refrigerated condiment, not a canned preserve.
- It combines low-acid vegetables, garlic and oil. Garlic, herbs or vegetables stored in oil can support the growth of the bacteria that cause botulism if they are kept at room temperature, so keep it refrigerated at all times.
- Published versions suggest using it within a few days; one common recipe says 4 to 5 days. Follow the recipe you use, and discard it if in doubt.
- Do not attempt to can or shelf-store it.
What fruits blend best in mixed jam?
Combining a low-pectin fruit with a high-pectin, tart one is a classic strategy. Apples, citrus, currants, gooseberries and cranberries are usually cited as higher in pectin, while strawberries, peaches and blueberries are lower. Common blends: strawberry-rhubarb, peach-raspberry, blueberry-lemon, and plum-apple (see Illawarra plum jam, which uses apple in one version). For canning, use a recipe written for the blend.
Can you make jam without pectin?
Yes. Use fruit that has plenty of natural pectin and acid, add lemon juice, and cook until the plate test shows a set. This style works best for fridge or freezer jam. See how to make jam. Chia seeds are another pectin-free thickener, shown in our Instant Pot blueberry jam.
How long does jam stay good in the fridge?
It depends on the recipe. Quick, naturally sweetened herb jams are typically given a life of one to two weeks. Jams with a lot of sugar may keep for longer, and some recipe writers say a couple of months, but use the time in your recipe and discard anything that smells off or grows mold.
What to do with herb jams
Serve with cheese and crackers, glaze roast chicken or pork, stir into yogurt, spoon on scones or shortbread, or use in a thumbprint cookie such as jam drops.