Tomato-Basil Jam

Recipe by Iron Bloomers
READY IN: 1hr
UNITS: US

INGREDIENTS

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

  • 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.
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