This recipe yields a smaller amount so it’s perfect for a refrigerator jam – store in the refrigerator and use within 3 to 4 weeks. If you want to store it longer or keep in dry storage, follow the proper techniques for canning.
Add the grape juice, sugar, honey and lemon zest to a medium sized saucepan over medium heat. Stir well to combine. Add butter (this will help to reduce the foaming). Increase heat to high and bring mixture to a full boil, stirring constantly. Add pectin, stirring to combine. Bring the mixture back to a full boil. Cook for precisely one minute, continuing to stir. Add basil leaves. Remove from the heat. With a stainless steel spoon skim off any foam that may be present.
Pour into 3 sterilized canning jars (1 cup/250 ml) or use sterilized heatproof containers that have lids. Let cool to room temperature while it sets. Store in airtight containers in the refrigerator. Makes about 3 cups of jelly.