Berry-Basil Limeade Jam Recipe

5 1 1
Berry-Basil Limeade Jam Recipe
Berry-Basil Limeade Jam Recipe photo by Taste of Home
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Berry-Basil Limeade Jam Recipe

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5 1 1
Publisher Photo
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
Featured In: Fresh Basil Recipes
MAKES:
68 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
68 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 peel

Directions

Rinse nine 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
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 peel.
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 cups.
Originally published as Berry-Basil Limeade Jam in Simple & Delicious June/July 2015

  • 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 peel
  1. Rinse nine 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
  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 peel.
  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. 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 cups.
Originally published as Berry-Basil Limeade Jam in Simple & Delicious June/July 2015

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curlylis85 User ID: 3166950 230032
Reviewed Jul. 23, 2015

"Yum! I love strawberry and basil together because it just tastes so summery! My husband was kind of skeptical, but he's been loving it on toast and biscuits and my three-year-old daughter eats it every single day."

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