Prep 30 mins
Cook 30 mins
From a BH&G canning cookbook. Serve this on warm crusty bread as appetizer or as a go-along with salad or soup.
- Wash tomatoes; remove peel, stem ends, cores and seeds.
- Finely chop tomatoes. Measure 3 1/2 cups.
- Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
- Measure again--3 1/2 cups and return to pan.
- Add lemon juice and basil.
- Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
- Heat to a full rolling boil, stirring constantly.
- Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim foam with a metal spoon.
- ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
- Cool on wire racks.
This is a fabulous concoction. Try it on meatloaf, alongside a steak, with pork, or even on lunchmeat sandwiches!
Ya got me good with this one. Made the first batch with Roma tomatoes given to me by a neighbor and a second batch with an assortment of heirloom tomatoes given to me by yet another neighbor. Both were equally delicious. Hope to make more to cover what I've already gobbled up. I used basil from a tube of Gourmet Garden Basil Herb Blend as my fresh had suffered during the recent rain storms. It worked just great. Thanks for sharing this great go-with-anything condiment.
This jam is especially good and is easy to make! I think it makes an excellent accompaniment to poultry/fish/pork, any bread or omelette/quiche/frittata. I accidentally added 1/3c. of lemon juice instead of 1/4c. and it still turned out great. I used petite jelly jars (4oz) and got 9 full jars. For my needs, I knew I would only require condiment size servings per meal so I opted for the smaller jars which should serve 4-6. Very flavorful and a little goes a long way!