Strawberry Basil Jam
2 quarts strawberries, washed and hulled
1 packet powdered fruit pectin
7 cups sugar
1-2 tablespoons chopped fresh basil
- Crush the strawberries in a large saucepan. Stir in pectin and bring to a boil over high heat, stirring frequently. Add the sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. Turn off heat. Stir in 1 – 2 tablespoons chopped fresh basil.
- Ladle the hot mixture into clean, hot pint jars (or use half pint jars); leave 1/4-in. headspace. Remove air bubbles, wipe rims, and adjust lids. Process in a boiling-water canner for 10 minutes. Makes 4 pints.