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Tomato-Basil Jam

Makes: 70 servings
Serving size: 1 tablespoon Yield: 5 half-pints
Prep 30 mins Cook 11 mins Process 5 mins
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)
  • Servings Per Recipe 70,
  • cal. (kcal) 39,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 10,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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