Low-Sugar Homemade Strawberry Jam

Cut 500g of strawberries in half or quarters depending on size, after removing the stems. Transfer them to a heavy-bottomed saucepan.

Add the sugar, a pinch of salt, and optionally a splash of lemon juice or good vinegar.

Cook over medium-high heat for about 40 minutes, stirring occasionally. The jam should bubble gently without boiling too aggressively. Reduce it down to a thick jam-like consistency.

If you want to keep nice pieces of fruit intact, add the remaining 100g of quartered berries and cook for another 15 minutes.

Right at the end, optionally toss in hand-torn fresh basil leaves and immediately take the pan off the heat.