Strawberry Basil Jam

Yields: 1 12oz jar of jam



Place all the ingredients into a dutch oven or heavy-bottomed pan over medium heat, stirring often.

When sugar has dissolved, using an immersion blender, blend the mixture until mostly smooth, with some larger chunks remaining. (Don't have an immersion blender? Try mashing with a potato masher).

Increase heat to high and bring to a full rolling boil, stirring constantly. Boil until the mixture reaches 220 degrees and coats your spoon. Pour hot mixture into a glass jar or jars - I use a funnel for this (one 12oz jar should do).

If jam is going to be consumed right away (within the week), there is no need to process the jar; just stick it straight into the refrigerator.