Tomato-Basil Jam

Name: Tomato-Basil Jam
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 1/2 pints
Ingredients: 2 1/2 lbs fully ripe tomatoes (about 5 large); 1/4 cup lemon juice; 3 tablespoons snipped fresh basil; 1/4 cup sugar; 1 (2 ounce) package powdered fruit pectin (for lower sugar recipes); 2 3/4 cups sugar

Submitted by Iron Bloomers

"From a BH&G canning cookbook. Serve this on warm crusty bread as appetizer or as a go-along with salad or soup."

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photo by Julie Bs Hive

Ready In:: 1hr
Ingredients:: 6
Yields:: 5 1/2 pints

ingredients

2 ¹⁄₂ lbs fully ripe tomatoes (about 5 large)
¹⁄₄ cup lemon juice
3 tablespoons snipped fresh basil
¹⁄₄ cup sugar
1 (2 ounce) package powdered fruit pectin (for lower sugar recipes)
2 ³⁄₄ cups sugar

directions

Wash tomatoes; remove peel, stem ends, cores and seeds.
Finely chop tomatoes. Measure 3 1/2 cups.
Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
Measure again--3 1/2 cups and return to pan.
Add lemon juice and basil.
Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
Heat to a full rolling boil, stirring constantly.
Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat and skim foam with a metal spoon.
ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
Cool on wire racks.

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Reviews

This is a fabulous concoction. Try it on meatloaf, alongside a steak, with pork, or even on lunchmeat sandwiches!

ralwine
I made this tonight to take to work tomorrow for a food... I am going to pour it over cream cheese!! It's going to be a huge hit. Move over raspberry-jalapeno jam you've have some serious competition!!

Meg B.
Ya got me good with this one. Made the first batch with Roma tomatoes given to me by a neighbor and a second batch with an assortment of heirloom tomatoes given to me by yet another neighbor. Both were equally delicious. Hope to make more to cover what I've already gobbled up. I used basil from a tube of Gourmet Garden Basil Herb Blend as my fresh had suffered during the recent rain storms. It worked just great. Thanks for sharing this great go-with-anything condiment.

Julie Bs Hive
This jam is especially good and is easy to make! I think it makes an excellent accompaniment to poultry/fish/pork, any bread or omelette/quiche/frittata. I accidentally added 1/3c. of lemon juice instead of 1/4c. and it still turned out great. I used petite jelly jars (4oz) and got 9 full jars. For my needs, I knew I would only require condiment size servings per meal so I opted for the smaller jars which should serve 4-6. Very flavorful and a little goes a long way!

Jenniferky
I just decided to start trying canning jams and jellies. I was curious if I could find a recipe that used the wonderful things out in my garden, and stumbled across this. I have no clue how it will turn out, but I seriously wanted to gobble the whole thing down as I was tasting it before it went the jar. Who knew tomatoes could be used in a jam?!? The only thing I did different was to add caramelized onions. I can't wait to give these away for Christmas!!!!

Skitzoid Lady