Tomato-Basil Jam

Tomato-Basil Jam
Photo: Jason Donnelly
Prep Time:
30 mins
Cook Time:
11 mins
Process Time:
5 mins
Total Time:
46 mins
5 half-pints


  • 2 ½ pound ripe tomatoes, peeled

  • ¼ cup lemon juice

  • 3 tablespoon snipped fresh basil

  • 3 cup sugar

  • 1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes


  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 (per serving)

39 Calories
10g Carbs
Nutrition Facts
Servings Per Recipe 70
Calories 39
% Daily Value *
Sodium 4mg 0%
Total Carbohydrate 10g 4%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles