8cupsstrawberriesstemmed, washed, and sliced if large
1lemon rindremove seeds of juiced lemon and quarter
¼ - ½cupfresh basil, minced
Place strawberries, sugar, lemon juice and rind in a heavy-bottomed 6-quart kettle. A heavy bottom is essential for high sugar content foods to prevent scorching and burning.
Bring to a low boil over medium-high heat. Stir to ensure even cooking. If berries do not break down, use a mashing tool to break them into smaller pieces.
To achieve the correct thickness, bring the preserves to 210°F. The thickness can alternatively be checked by placing a small amount on a dish and freezing for a few minutes. Run a finger through the chilled mixture to check thickness.
Once at temperature, remove from heat and, if canning, pour in readied jars.
Top with lids and rings and place them in a boiling water bath for ten minutes.
Remove from the water bath and let cool for 12 hours. Check lid to ensure jar has sealed. Any that did not seal can be placed in the refrigerator and enjoyed within one month.
If not canning, place in jars or containers unsealed and keep in the refrigerator for one month or freeze for up to 6 months.