Return to Content

Tomato-Basil Jam

Yankee Plus Dec 2015


Tomato-Basil Jam
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Monday, March 24th, 2003

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111