Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.

Stem and crush strawberries. I use a potato masher but you can also pulse the berries on and off a few times in a blender or food processor - just be sure you leave it a little chunky.

Measure exactly 1¾ cups of the crushed fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife - don't be tempted to use extra berries!)

Add the white balsamic vinegar and stir to combine.

Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )

*Don't be tempted to go with less sugar as the sugar helps the jam to set properly. If you prefer less sugar, go with a low-sugar or no-sugar pectin and follow the directions on the package, not this recipe.

Place the bowl in the microwave on high power for 3 minutes. (The mixture will not cook but will become warm enough for the sugar to dissolve). Remove the bowl from the microwave and stir well for another minute.

Allow the strawberry mixture to sit for an hour, stirring well every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its "cloudiness". That's when you're ready for the next step.)

Fill a medium-sized pot ¾ full with water. Bring the water to a boil then add the basil, pushing down on it to make sure it’s submerged. Set a timer for 10 seconds then drain the basil well through a small fine mesh strainer and rinse with cold tap water for 30 seconds.

Drain well, pushing on the basil to remove excess water then spread the basil out onto several thicknesses of paper towels. Bring the paper towels up around the basil and squeeze it to remove any extra moisture.

Open the paper toweling and transfer the basil to a cutting board. With a large sharp knife, finely chop the basil and set aside.

Mix the water and pectin in a small saucepan. Bring to boil on high heat, stirring frequently. Continue boiling and stirring frequently for 1 full minute. Add the hot pectin to the fruit mixture and stir for 3 minutes (no cheating, set a timer). Add the finely chopped basil and stir to combine.

Fill the jars or containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer. Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.

Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw before serving.