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Yellow Tomato and Basil Jam


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Rate this recipe 4.3/5 (3 Votes)


  • 4 pounds yellow tomatoes
  • 3 cups granulated sugar or between 1 1/2 and 2 cups honey
  • 1/2 cup lemon juice
  • zest of two lemons, divided
  • 1/4 cup roughly chopped basil


Adapted from


Step 1

1.Cut tomatoes into smallish pieces, a rough chop size.

2.Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice. Add lemon juice and bring to a boil.

3.Cook at a boil tirring frequently, until the tomatoes have softened and the syrup has gotten thick. This may take several hours depending on the amount of water in the tomatoes. Check set with plate test. Once you’re satisfied with the set, remove the pot from the heat and stir in half the lemon zest and chopped basil. Taste and add remaining lemon zest only if you feel the jam requires it.

4. Prepare canning jars and canning pot.

5.Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.

6.When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals. Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year.

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