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“From a BH&G canning cookbook. Serve this on warm crusty bread as appetizer or as a go-along with salad or soup.”
5 1/2 pints

Ingredients Nutrition

  • 2 12 lbs fully ripe tomatoes (about 5 large)
  • 14 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 14 cup sugar
  • 1 (2 ounce) package powdered fruit pectin (for lower sugar recipes)
  • 2 34 cups sugar


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

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