Love tomatoes – check. Love basil – check. Love jam – check. Love tomato and basil together – check. Love tomato, basil and jam together – Say What?I was scanning through a Better Homes and Garden Canning magazine I purchased this spring when I came across the recipe for Tomato-Basil Jam. It had a picture of it spread onto some toasted sour dough bread…. I had to try it. I am so thankful that I did!
Ingredients-2 ½ lbs. ripe tomatoes, peeled (I used Roma’s)
¼ cup of lemon juice (bottled works best for Ph levels)
3 Tbsp. of fresh basil, snipped
3 cups of sugar
3 Tbsp. powdered fruit pectin for low/no sugar recipes
What to do-
|To peel tomatoes, cut an 'X' on the bottom before placing in boiling water for thirty seconds.|
|Remove from the boiling water and dump in an ice bath.|
|Drain and peel|
|Remove seeds and core|
|Finely chop the maters|
Seed, core, and finely chop tomatoes (after peeling!). Measure 3 ½ cups of chopped tomatoes and place in a 6 qt. stainless steel or heavy non-stick pot.
|Use kitchen scissors to snip the basil|
Bring the ‘maters to a boil stirring occasionally then reduce heat, add lemon juice and basil. Cover and simmer for about ten minutes. Still stirring occasionally.Next, in a small bowl combine pectin and ¼ cup of sugar, then stir into the tomato mixture. Bring to a full rolling boil, stirring constantly! Add remaining sugar and return to a full rolling boil. Boil hard for about a minute (still constantly stirring) then remove from heat.
Skim ‘foam’ off top of mixture with a metal spoon.
Put hot jam into hot sterile half-pint jars. Leave a 1/4 inch head space.
Process in a hot water bath (boiling water completely covering the jars) for five minutes, make sure to start timing AFTER the boiling begins.
Remove to a rack and allow to cool. Yield: 5 half-pintsEnjoy on some nice toast with a slice of mozeralla!