Yield: 4-5 half-pint jars
Total Time: 1 hour
2 1/2 pounds (about 10 cups) fresh strawberries, hulled1 tablespoon lemon juice (from 1/2 lemon)2 cups granulated sugar2 teaspoons Pomona's Universal Pectin2 teaspoons calcium water (included with the pectin)For Jalapeño Jam:3 large jalapeños, cored, seeded, and coarsely choppedFor Basil Jam:1/3 cup packed fresh basil leaves
Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a food processor, pulse about 1/3 of strawberries with either jalapeño or basil until finely chopped. Add remaining berries and pulse briefly until coarsely chopped; do not liquefy the berries as you still want chunks of berries in your final jam. You should have approximately 4 cups of crushed berries.Pour berries into a large, heavy saucepan along with lemon juice and calcium water and bring to a boil, stirring occasionally.Whisk together pectin and sugar until evenly incorporated. Add to strawberries, stirring vigorously until completely dissolved. Continue to stir unti mixture comes to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.