About the Recipe
Ingredients
5 cups crushed strawberries (about 3 pounds)
1 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar
1/2 cup minced fresh basil
Preparation
Step 1
In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil.
Step 2
Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Step 3
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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