Tomato-Basil Jam

Tomato-Basil Jam
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15 users rated this recipe an average rating of 4.5
Makes:
70 servings
Serving Size:
1 tablespoon
Yields:
5 half-pints
Prep:
30 mins
Cook:
11 mins
Process:
5 mins
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Tomato-Basil Jam

Ingredients
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

Directions

  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.

Nutrition Facts

(Tomato-Basil Jam)
    Per serving:
  • 39 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 4 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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