2 cups Strawberries
1/2 cup of Sugar
2 Basil Leaves (torn up)
1 tsp. of Pectin (Laena recommends Pamona's Universal Pectin)
1 tsp. Lemon Juice
Remove hulls from your strawberries and wash.
Add strawberries, lemon juice and torn basil to a pot and mash fruit.
Bring fruit to a boil.
Mix sugar and pectin thoroughly in a separate bowl.
Add sugar/pectin mixture to the pot and stir vigorously for 2 minutes.
Pour mixture into jam jars and let cool in refrigerator.
Spread on toast or add a dollop to plain greek yogurt -- it's the perfect blend of sweet and savory! This recipe lasts for 7-10 days, to make a long-lasting preserve, visit Anarchy In A Jar.