- 3 pounds rinsed and hulled strawberries, diced (about 9 cups)
- 1 1⁄2 cups sugar
- 3 Tbsp strained fresh lemon juice
- 2 Tbsp minced fresh cilantro
- 1 Tbsp minced fresh Thai basil
- 1 Tbsp minced fresh mint
This is a sweet-tart preserve, but the mineraly cilantro, fragrant Thai basil, and fresh mint give it a complexity reminiscent of a good, well-balanced yum, or Thai salad. Strawberries pair so well with herbs, and indeed all sorts of crazy savory things—balsamic vinegar with strawberries being one surprisingly long-lived trend—that it didn’t take much to come up with this extraordinary jam. Try this: Go out into the herb garden with a plate piled with halved berries and a little mound of sugar. (Or gather a bunch of leftover herbs from the refrigerator, or befriend a generous herb grower.) Dip a berry in the sugar, and pop it in your mouth with a few leaves of different herbs, tasting and tasting until you come up with a combination you like. It’ll be a little different from the actual jam, of course, but you’ll be able to tell if you’ll like the finished result.