Fresh basil gives classic strawberry jam a very special aroma boost. Do try it!
Clean the strawberries, remove stems and cut into quarters. Slice basil leaves into very fine strips.
Tip: Removing the stems is especially quick with a strawberry and tomato huller
One minute before the end of the cooking time, fold in the finely chopped basil, make a gelling test and pour the boiling hot jam into Twist-Off jars.
Tip: If you prefer a smooth jam, puree the jam with a hand blender before bottling.