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Tomato Basil Jam
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5 from 2 votes

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.
Course Condiment
Cuisine American
Keyword canning, tomato basil, tomato jam
Prep Time 20 minutes
Cook Time 15 minutes
Resting time: 12 hours
Total Time 12 hours 35 minutes
Servings 4 half pints
Author Sheryl


  • half pint canning jars, lids and rings
  • Water Bath Canner
  • medium saucepan
  • canning jar funnel and ladle


  • 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


  • 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



  • 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