Place tomatoes, honey, vinegar, water, lemon juice, lemon zest, garlic, and chili flakes in a large container. Stir together. In a bowl mix together the pectin and sugar. Sprinkle into the tomato mixture and stir well until fully incorporated. Cover and refrigerate tomato mixture overnight, so the pectin has time to hydrate.

The next day, transfer the tomato mixture to a large stainless steel heavy bottom pot. Place over medium-high heat and bring to a simmer, stirring often to avoid sticking. Increase heat to high and stir, being careful of boil ups.

Cook at a full rolling boil until jam has a "light set" when testing a spoonful on a cold plate. Once the jam is the correct thickness, stir in basil. (Jam thickness will depend upon tomatoes – if too thick add a little warm water, if too loose cook a bit more.)

Remove from heat and carefully ladle into half –pint preserving jars, let cool to room temperature, screw on lids, and store refrigerated for up to 2 months.

Recipe created by Kathy Casey Food Studios® 2016