Berry-Basil Limeade Jam

1. 1

   Rinse nine 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.

2. 2

   In a small bowl, thoroughly crush strawberries, 1 cup at a time, to measure exactly 5 cups; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil and lime zest.

3. 3

   Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.

4. 4

   Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

* Per serving · 4 servings · Values may vary.

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