Tomato-Basil Jam

"From a BH&G canning cookbook. Serve this on warm crusty bread as appetizer or as a go-along with salad or soup."
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
photo by Erin K. Brown photo by Erin K. Brown
photo by Erin K. Brown photo by Erin K. Brown
Ready In:
5 1/2 pints


  • 2 12 lbs fully ripe tomatoes (about 5 large)
  • 14 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 14 cup sugar
  • 1 (2 ounce) package powdered fruit pectin (for lower sugar recipes)
  • 2 34 cups sugar


  • 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.

Questions & Replies

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  1. This is a fabulous concoction. Try it on meatloaf, alongside a steak, with pork, or even on lunchmeat sandwiches!
  2. I made this tonight to take to work tomorrow for a food... I am going to pour it over cream cheese!! It's going to be a huge hit. Move over raspberry-jalapeno jam you've have some serious competition!!
  3. 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.
  4. 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!
  5. I just decided to start trying canning jams and jellies. I was curious if I could find a recipe that used the wonderful things out in my garden, and stumbled across this. I have no clue how it will turn out, but I seriously wanted to gobble the whole thing down as I was tasting it before it went the jar. Who knew tomatoes could be used in a jam?!? The only thing I did different was to add caramelized onions. I can't wait to give these away for Christmas!!!!


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