Berry-Basil Limeade Jam
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Ingredients
- 8 cups fresh strawberries, hulled
- 1 package (1-3/4 ounces) powdered fruit pectin
- 1/3 cup lime juice
- 1 teaspoon butter
- 7 cups sugar
- 1/4 cup minced fresh basil
- 4 teaspoons grated lime zest
Directions
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1Wash nine 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.
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2In 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.
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3Immediately 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.
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4Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
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