Tomato Basil Jam
Slather this Tomato Basil Jam on warm sourdough bread for a delicious appetizer, or use as an accompaniment to your favorite salad or bowl of soup.
Servings 4 half pints
Equipment
- half pint canning jars, lids and rings
- Water Bath Canner
- medium saucepan
- canning jar funnel and ladle
Ingredients
- 2.5 lbs tomatoes 5-6 large tomatoes
- 1/4 C lemon juice
- 3 Tbsp fresh basil chopped
- 1/4 C granulated sugar
- 1 pkg powdered fruit pectin for lower sugar recipes
- 3 C granulated sugar
Instructions
- Wash tomatoes. Remove peels (do this by dropping tomatoes in boiling water for 1 minute, then plunging into ice cold water). Finely chop and measure out 3.5 C.
- Place chopped tomatoes into large stockpot (6-8 quart) or Dutch oven. Heat to boiling, then immediately reduce heat. Cover, simmer 10 minutes. Measure out 3 1/3 C tomatoes; return to your large pot.
- Add lemon juice and basil. Combine the 1/4 C. sugar and pectin - stir into the tomato mixture. Heat to a full rolling boil, stirring constantly.
- Stir in the 3 C. sugar. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
- Immediately ladle jam into hot, sterilized, half pint canning jars. Allow 1/4 inch headspace per jar. Wipe jar rims and adjust lids. Process in a hot water bath for 10 minutes (start timing when water starts to boil).
- Remove jars from canner; cool on counter or wire rack. As jars cool, they will seal (you will hear them "ping"). Jars may take up to 24 hours to seal - once sealed, lids will not bounce back when pushed down. Recipe makes 4 half pints
Notes
ADJUSTMENTS FOR ALTITUDE:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes