Tomato Basil Jam
Makes: 70 servings
Serving size: 1 tablespoon
Yield: 5 half-pints
Prep 30 mins
Cook 11 mins
Process 5 mins Servings Per Recipe 70,
cal. (kcal) 39,
Fat, total (g) 0,
chol. (mg) 0,
sat. fat (g) 0,
carb. (g) 10,
fiber (g) 0,
pro. (g) 0,
sodium (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet
- 2 1/2 pounds ripe tomatoes, peeled
- 1/4 cup lemon juice
- 3 tablespoons snipped fresh basil
- 3 cups sugar
- 1 1 3/4 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
Adapted from bhg.com
1. Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
2. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.