- 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.
- 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.
- Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- 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
Linda Ammons 941 Days Ago
I have made this twice and neither time did it set up. What am I doing wrong? Fo;;owed it to a T
Linda Ammons 946 Days Ago
Did it take awhile to set up
Ashley Lemay 985 Days Ago
When do you add the basil?
Lisa Scherer Smith 1236 Days Ago
can I use liq. pectin
Noel Hinton 1287 Days Ago
This jam is heavenly!! It pairs well with bread and butter, cream cheese and ritz, wonderful with pan fried salmon, even in the middle of a grilled cheese! It is easy to make and delicious! I have a friend that calls it Tomato Basil Crack!