Strawberry Jalapeño and Strawberry Basil Jam

INGREDIENTS

2 1/2 lb

(about 10 cups) fresh strawberries, hulled

1 tbsp

lemon juice (from 1/2 lemon)

2 cups

granulated sugar

2 tsp

Pomona’s Universal Pectin

2 tsp

calcium water (included with the pectin)

large jalapeños, cored, seeded, and coarsely chopped

1/3 cup

packed fresh basil leaves