Tomato-Basil Jam

Ann McCue

By
@salsaqueen

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.


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Comments:

Serves:

makes 5 or 6 half pints. I made 12 1/2 cup jars.

Prep:

45 Min

Cook:

15 Min

Ingredients

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

Directions Step-By-Step

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

About this Recipe