- 1½ pounds strawberries, washed and trimmed
- 1 cup basil (20 grams) Remove leaves from stems and chop. Reserve stems.
- 1½ pounds (680 grams) organic sugar
- 1 tablespoon plus 1¾ teaspoons (17 grams) rapid set citrus pectin
Sterilize all cooking equipment, jars and lids by boiling for 10 minutes, then let drip dry.
Over medium heat, warm the strawberries and basil stems in a large pot. When steaming, smash the strawberries with a potato masher or the back of a large fork. Add pectin and stir until fully blended. Add sugar and cook until jam comes to a boil. Remove basil stems and stir in chopped basil. Pour jam into containers of choice, preferably with tight-fitting lids and rims. Tighten fully then back off slightly less than one-eighth turn. Boil jars in water for 10 minutes, ensuring the jars are covered by at least 2 inches of water. Remove from water and store on a shelf, allowing full set time of 48 hours.