Prepare strawberries: wash berries well, remove stems, and cut strawberries in halves or quarters (depending on the strawberry size).

Sterilize one 500 ml jars in a hot water canning pot.

Place a small plate in the freezer.

In a large enameled dutch oven or stainless steel pot, combine berries and honey. Bring to a boil and let cook for 20 minutes, until sauce has reduced by half and berries have broken down. Add your herbs and balsamic vinegar, if using. Let cook for an additional 10 minutes, then test jam for doneness - drop a little on frozen plate, and run your finger through it. If jam immediately rushes in to fill the space left by your finger, then jam isn't done and needs another 10 minutes. When ready, turn off heat and remove herb stems.

Ladle jam into sterilized jar. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jar tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).

Sealed jam will keep sealed outside the fridge for a year. Once opened, keep jam in the fridge.