Tomato-Basil Jam


5 or 6 large ripe tomatoes, peeled, seeded, and finely chopped
1/4 cup lemon juice
3 to 4 tablespoons coarsely chopped fresh basil
3 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin for lower-sugar recipes


Place the tomatoes in a kettle. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add the lemon juice and basil. In a small bowl, combine ¼ cup of the sugar and pectin and add to the tomatoes. Heat to a full rolling boil, stirring constantly. Add the remaining 2-¾ cups sugar. Return to a rolling boil and cook for 1 minute, stirring constantly. Remove from the heat and skim off the foam. Ladle the jam into hot, sterilized ½-pint canning jars, leaving a ¼-inch headspace. Seal with lids and process in a boiling-water bath for 5 minutes.

Cooking & Recipes


2-1/2 pints


Mary Ann Brahler, Milford, New Jersey Flemington Agricultura

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