Blanch and peel tomatoes, then crush them into a saucepan. Add lime juice, vinegar, sugar, salt and tea, then cook on medium-high heat for 15 minutes, stirring occasionally. Then stir in basil and pectin. Reduce to low and cook for 30-40 minutes more until the jam thickens.

To test the gelling, place a spoon in the freezer for a few minutes. Pull it out and dip into the saucepan. Jam is ready when it clings to the spoon and doesn’t run off immediately.

Pour into glass jars and once cooled, screw on the lids and store in refrigerator for up to 2 weeks. Makes two 8-ounce jars.