Berry-Basil Limeade Jam

8 C. fresh strawberries, hulled

1 package (1-3/4 ounces) powdered fruit pectin

1/3 C. lime juice

1 tsp. butter

7 C. sugar

1/4 C. minced fresh basil

4 tsp. grated lime zest

 

Rinse nine 1-C. plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. In a small bowl, thoroughly crush strawberries, 1 C. at a time, to measure exactly 5 C.; 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. 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. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 8-1/2 C..