tomato-basil jam
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.
prep time
45 Min
cook time
15 Min
method
---
yield
makes 5 or 6 half pints. I made 12 1/2 cup jars.
Ingredients
- 4 1/2 cups blanched, peeled, seeded and finely chopped ripe tomatoes (about 4 1/2 lbs)
- 1/4 cup snipped fresh basil
- 1/4 cup bottled lemon juice
- 1/4 teaspoon salt
- 3 cups sugar
- 1 - 1.75- ounce package powdered fruit pectin for lower sugar recipes
How To Make tomato-basil jam
-
Step 1In 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.
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Step 2Ladle 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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