Tomato Basil Jam
A unique jam, combining traditional flavors of summer tomatoes and basil, in a slightly sweet base.
Servings: 5 half-pint jars
Ingredients
- 2 1/2 lbs ripe tomatoes, peeled
- 1/4 cup fresh squeezed lemon juice
- 2-3 cloves garlic, minced (optional)
- 1 1.75oz package, powdered fruit pectin for lower-sugar recipes
- 3 cups sugar
- 1/4 cup fresh basil, snipped or chiffonaded
- 2 tsp red pepper flakes, (optional, and to taste)
Instructions
- Core, seed and finely chopped tomatoes. Measure 3 1/2 cups of chopped tomatoes and add to a large (6-8qt) heavy bottomed stainless steel, enamel or non-stick pot. Bring tomatoes to a boil. Reduce heat and simmer tomatoes, covered for 10 minutes. After 10 minutes, you should have 3 1/3 cup of cooked tomatoes. Return tomatoes to the pot, stir in lemon juice.
- In a small, separate bowl, combine fruit pectin with 1/4 cup of the sugar. Stir into the tomato mixture. Add garlic and pepper flakes to pot, if using. Bring tomato mixture to a full roiling boil, stirring constantly. Stir in the remaining sugar and return to a full roiling boil. Continue to boil for 1 minute, stirring constantly. Remove from heat, add snipped basil and stir to incorporate.
- Ladle hot jam into hot, sterilized canning jars, leaving 1/4 headspace. Wipe jar rims before topping with lids and rings.
- Process the filled jars in a boiling water bath for 5 minutes. Remove jars from water bath and cool before using.