Tomato-Basil Jam
From Blue Ribbon Recipes
Pickles and Preserves Recipes
Yield: 2-1/2 pints
- 5 or 6 large ripe tomatoes, peeled, seeded, and finely chopped
- 1/4 cup lemon juice
- 3 to 4 tablespoons coarsely chopped fresh basil
- 3 cups sugar, divided
- 1 package (1-3/4 ounces) powdered fruit pectin for lower-sugar recipes
Place the tomatoes in a kettle. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add the lemon juice and basil. In a small bowl, combine 1/4 cup of the sugar and pectin and add to the tomatoes. Heat to a full rolling boil, stirring constantly. Add the remaining 2-3/4 cups sugar. Return to a rolling boil and cook for 1 minute, stirring constantly. Remove from the heat and skim off the foam. Ladle the jam into hot, sterilized 1/2-pint canning jars, leaving a 1/4-inch headspace. Seal with lids and process in a boiling-water bath for 5 minutes.
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