Strawberry Jam with Thai Herbs
- 3 pounds rinsed, hulled and diced strawberries (about 9 cups)
- 1 ½ cups sugar
- 3 Tbsp lemon juice
- 2 Tbsp minced fresh cilantro
- 1 Tbsp minced fresh Thai basil
- 1 Tbsp minced fresh mint
Put the strawberries and sugar in a wide 6-8 quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for five minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced to about 1 1/2 cups, about 20 minutes.
Return the strawberries and any accumulated juice to the pan, along with the lemon juice and herbs, and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes. Skim off as much foam as you can, then remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid.
Put in sterilized jars and can using the water-bath method.