Strawberry Basil Jam

I love strawberry and basil together so much! It's a little twist on a classic jam. It's perfect for summer on homemade biscuits & bagels.

5 lbs. crushed strawberries
1 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
6 cups sugar
1 cup minced fresh basil

In a Dutch oven, combine strawberries and butter. Stir in pectin. 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.
Remove from heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.