Strawberry Jam Base:
6 cups chopped strawberries
8 cups sugar (more or less depending on the sweetness of the berries)
1 pkg Sure-Jell fruit pectin
Add the strawberries to a large pot and mash a little with a large spoon or potato masher. When some juice has been extracted, add the pectin and stir to dissolve. Bring to a boil and add the sugar. Bring back to a rolling boil for at least one minute. I cooked mine a bit longer. Remove from heat. At this point I added the jam to 4 half pint jars.
For Strawberry Jalapeno:
Add 1~2 tablespoons chopped jalapenos to each of three jars, and add the jam leaving 1/4" head space.
For Strawberry Basil:
Add 1/4 - 1/2 teaspoon dried basil according to taste in each of three jars or tear or mince fresh basil and add to jars.
Process jars in a hot water bath for ten minutes. (according to manufacturer's directions) Or if you are not sure how to or need a good reference when canning check out Ball's Step-by-Step Guide.