Real Recipes From Real Home Cooks ®

tomato-basil jam

(2 ratings)
Recipe by
Ann McCue
Side Lake, MN

Found this recipe in the Ultimate Italian magazine. In the pic I put it over baked crostini and goat cheese. It is quite yummy. It would be good on warm focaccia or with grilled cheese or other sandwiches.

(2 ratings)
yield serving(s)
prep time 45 Min
cook time 15 Min

Ingredients For tomato-basil jam

  • 4 1/2 c
    blanched, peeled, seeded and finely chopped ripe tomatoes (about 4 1/2 lbs)
  • 1/4 c
    snipped fresh basil
  • 1/4 c
    bottled lemon juice
  • 1/4 tsp
    salt
  • 3 c
    sugar
  • 1
    1.75- ounce package powdered fruit pectin for lower sugar recipes

How To Make tomato-basil jam

  • 1
    In a 6 or 8 quart kettle or pot, bring tomatoes to boiling over med. heat, stirring frequently. reduce heat. Simmer covered for 10 minutes. Stir basil, lemon juice and salt into the tomatoes. In a small bowl, combine 1/4 cup of the sugar with the pectin. Stir sugar mixture into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return mixture to a full rolling boil. boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon.
  • 2
    Ladle into hot,sterilized half-pint or smaller jars, leaving 1/4 inch headspace. Process in a boiling-water canner for 5 minutes. Remove jars, cool on wire racks
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