Gluten free Quick Fruit Herb Jams

Simple Fruit Herb Jam Recipe

Every once in a while I get this idea that I am someone I’m not. Like when I decide I’m really Martha Stewart and can fashion a 10-foot Christmas tree out of gilded pinecones. Or when I decide I’m really Michelle Kwan and try to ice skate.

With the markets bursting with gorgeous summer fruit and my herb garden ridiculously abundant I began to think I am some sort of domestic goddess who can make jam.

I have made uber simple jams in the past; no canning or pectin and they are fabulous but I wanted to see if I could make something that could last a little longer than a week. I did not, however, want to relive a past canning experiment that ended in shattered glass and peaches all over my kitchen.

This Simple Fruit Herb Jam recipe is somewhere between full-on canning and 1 week jam; it lasts a month in the refrigerator. A combination of seasonal fruit, fresh herbs, Wholesome Sweeteners Organic Sugar, some lemon juice, pectin and clean jars is basically all you need.

I made three different jams combining fruit and herbs. If you haven’t tried mixing herbs with fresh summer fruits, you must! It adds that little something special.

If you have never tried pairing herbs and fruit, here is a little guide to help get you started:

• Apricots
• Berries
• Figs
• Peaches
• Plums

• Berries
• Figs
• Dates
• Melons
• Citrus
• Cherries
• Apricots
• Plums
• Peaches
• Apples
• Pears

• Cherries
• Peaches
• Pears
• Figs

• Berries
• Lemon
• Peaches

• Apples
• Mangos
• Pears
• Melons

Here are some combos I tried and liked:

Gluten free  Peach Basil Quick Jam

Peach & Basil

Gluten free Cherry Thyme Quick Jam

Cherry & Thyme

Gluten Free Strawberry Peach Mint Quick Jam

Strawberry, Peach & Mint

I hope this inspires you to get into the kitchen and make some jam – trust me – it will make you feel like a domestic goddess (or god as the case might be)!

5 from 1 vote
Gluten free Quick Fruit Herb Jams
Print Recipe

Basic Simple Fruit Herb Jam Recipe

Prep Time15 mins
Cook Time10 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 3 pints
Calories: 761kcal
Author: Gluten Free & More


  • 4 cups fruit chopped
  • 2 cups Wholesome Sweeteners Organic Sugar
  • 3 tablespoons powdered pectin
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh herbs minced


  • Stir fruit and sugar together in a saucepan. Let sit for 10 minutes. Add the pectin and lemon juice. Bring to a rolling boil over medium heat. Boil, stirring constantly, for 5 minutes. Reduce heat to low cook, stirring, for 3 more minutes. Take off the heat and stir in the herbs. Let cool for 10 minutes.
  • Pour the jam into clean jars. Cover with the lids. Let cool completely. Refrigerate for up to 1 month.


Nutrition Facts
Basic Simple Fruit Herb Jam Recipe
Amount Per Serving
Calories 761
% Daily Value*
Sodium 50mg2%
Potassium 319mg9%
Carbohydrates 193g64%
Fiber 6g24%
Sugar 167g186%
Protein 1g2%
Vitamin A 1065IU21%
Vitamin C 10.6mg13%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Basil Canning Cherries Dairy Free Fruit Gluten-Free Gluten-Free Recipes Jam Jelly Mint Peach Strawberries
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  9. Britney Taylor
    October 4, 2019

    I’m sorry does that say 194 carbohydrates? Is that a typo?

    1. Gluten Free & More
      October 4, 2019

      Hi Britney, that’s calculated for the entire pint, so you’d take that and divide it by however much you use to get the actual amount you’re eating in a serving. Sorry for the confusion.

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