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Tomato-Basil Jam Recipe

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This recipe for Tomato-Basil Jam is from Sid and Jo's Favorite Flavors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. fully ripe tomatoes (about 5 large)
1/4 c. lemon juice
3 T. snipped fresh basil
3 c. sugar, divided
2-oz. package powdered fruit pectin for lower-sugar recipes
Directions:
Directions:
Wash tomatoes. Remove peel, stem ends, cores and seeds. Finely chop. You should have 31/2 cups.

Place tomatoes in 6-quart kettle and heat to boiling. Reduce heat, cover and simmer 10 minutes. Measure again to 31/2 cups and return to pan.

Add lemon juice and basil. Combine 1/4 cup sugar with pectin. Stir into tomatoes and heat to a full rolling boil, stirring constantly.

Stir in remaining sugar and 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, leaving about 1/4-inch head space. Wipe rims. Place on lids and loosely tighten rings.

Process in boiling water bath for 5 minutes and cool on wire rack. You should hear the distinctive ping as lids seal. If any lids don't seal (check by trying to depress lid with a finger. If it resists, jar is sealed), reprocess or simply store jam in fridge to be eaten right away.
Number Of Servings:
Number Of Servings:
5 1/2 pints
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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