Basil Infused Strawberry Pineapple Lemonade

3 c sugar
½ jar Emily G’s Strawberry Pineapple Jam
1 lb strawberries, hulled and diced small, plus extra for garnish
½ c fresh basil leaves-tightly packed, plus extra for garnish
2 c fresh lemon juice
3 ½ quarts cold water, plus 1 cup for cooking strawberries

 
 
Bring 1 cup water to a boil in a medium saucepan. Add the sugar and stir until dissolved. Add jam, strawberries and basil, cook at a simmer for 5 minutes stirring frequently. Remove from heat and let stand until completely cool. Strain strawberry-basil syrup by pushing it through a strainer and discard any remaining large pieces. 
In a one-gallon container, add lemon juice, water and strawberry-basil syrup. Stir until well mixed. Stir in garnishes, if desired. Option: Add 2 oz of vodka for every 8 oz of lemonade.