{"id":29414,"date":"2021-04-16T20:23:02","date_gmt":"2021-04-17T03:23:02","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=29414"},"modified":"2021-08-16T20:24:07","modified_gmt":"2021-08-17T03:24:07","slug":"berry-basil-limeade-jam","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=29414","title":{"rendered":"Berry-Basil Limeade Jam"},"content":{"rendered":"

Berry-Basil Limeade Jam<\/p>\n

\"\"<\/p>\n

8 C. fresh strawberries, hulled<\/p>\n

1 package (1-3\/4 ounces) powdered fruit pectin<\/p>\n

1\/3 C. lime juice<\/p>\n

1 tsp. butter<\/p>\n

7 C. sugar<\/p>\n

1\/4 C. minced fresh basil<\/p>\n

4 tsp. grated lime zest<\/p>\n

 <\/p>\n

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..<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n

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