Ingredients for Tomato Basil Jam
- 2 lbs ripe tomatoes
- 1/4 cup lemon juice
- Fresh Basil
- 3 cups granulated sugar
- Powdered Fruit Pectin
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How to Make Tomato Basil Jam
- Wash 2 lbs of ripe tomatoes thoroughly.
- Remove the peel, stem ends, cores, and seeds from the tomatoes.
- Finely chop the tomatoes. You should have approximately 3 1/2 cups of chopped tomatoes.
- Place the chopped tomatoes in a 6-quart kettle and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Measure the tomatoes again; you should still have approximately 3 1/2 cups. Return to the pan.
- Add 1/4 cup lemon juice and 1/2 cup packed fresh basil leaves.
- In a separate bowl, combine 1/4 cup granulated sugar with 1 package (1.75 oz) liquid pectin.
- Stir the sugar-pectin mixture into the tomatoes.
- Increase heat to high and bring the mixture to a full rolling boil, stirring constantly.
- Stir in 2 3/4 cups granulated sugar.
- Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam with a metal spoon.
- Ladle the hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, adjust lids and rings, and process in a boiling water bath for 5 minutes.
- Remove jars from the boiling water bath and let cool completely on wire racks. Check for seals; jars should pop and not flex.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
458g
Fat
0g
Carbs
42g
