Step 1

In a large bowl, mash strawberries using a potato masher. Measure out exactly two cups, setting aside any extra mashed berries, and add the 2 cups back to bowl. Save the extra mashed berries for another use. You want to be as exact with the recipe measurements as possible.

Step 2

To the 2 cups of mashed strawberries, stir in 4 cups of granulated sugar. Mix well to combine, making sure the sugar is completely incorporated, and then let the berry mixture stand for 10 minutes, stirring occasionally.

Step 3

After 10 minutes, in a small saucepan, combine fruit pectin and 3/4 cup water. Bring to a boil on high heat, stirring constantly. When it boils, set a timer for one minute. Continue to stir constantly and then remove from heat when it has boiled for one minute.

Step 4

Stir pectin and water mixture into the fruit and sugar mixture. Stir constantly for about 3-4 minutes or until sugar is completely dissolved and mixture is no longer grainy. Stir in chopped basil leaves.

Step 5

Pour mixture into freezer containers with tight fitting lids (jars work great). You'll need five 8 oz. containers or something comparable. Total yield is 5 cups.

Step 6

Let jam stand at room temperature for 8 hours before moving to the fridge or freezer. If you freeze it, thaw it in the fridge overnight before using.