Strawberry-Tarragon Jam

[Photograph: Lucy Baker]

Adding a small handful of chopped fresh herbs is a great way to enliven your favorite jam recipes. This strawberry-tarragon jam has hints of anise and lemon. Try pairing it with goat cheese or use it as a filling between shortbread cookies. This recipe yields about four and half jars. Give four as gifts and keep the half-jar for yourself.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.

Strawberry-Tarragon Jam

About This Recipe

Yield:Makes 4 1/2 cups, or 4 half-pint jars plus a little extra
Active time:1 hour
Total time:1 hour 30 minutes
This recipe appears in: Preserved: Strawberry-Tarragon Jam


  • 3 cups sugar
  • 2 1/2 teaspoons Pomona's Universal Pectin
  • 4 cups coarsely chopped strawberries (from about 2 pints)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 teaspoons calcium water (included in the Pomona's packet)
  • 1/4 teaspoon unsalted butter
  • 1/4 cup chopped fresh tarragon


  1. 1

    Whisk sugar and pectin a medium bowl and set aside.

  2. 2

    Combine strawberries, lemon juice, calcium water, and butter in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Add the honey and the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

  3. 3

    Remove pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in tarragon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.


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