Another great gift idea or terrific addition to the pantry. This has many uses including adding to a grilled cheese sandwich, topping crackers and cheese, foccacia or crusty bread and mozzarella. Just delicious!!
Tomato-Basil Jam
Makes: 5 half-pints
2 1/2 pounds ripe tomatoes
1/4 cup lemon juice {fresh or bottled}
3 Tablespoons minced fresh basil
3 cups granulated sugar
1 - 1.75 ounce package powdered fruit pectin for lower-sugar recipes
Prepare jars, rings and lids.
Seed, core and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes and add to a 6 or 8-quart stainless steel, enamel or nonstick heavy pot. Bring to boil over medium-high, stirring occasionally. Reduce heat, cover and simmer for 10 minutes, stirring often.
Measure 3 1/3 cups tomatoes, discarding the rest, and return to the same pot. Stir in lemon juice and basil.
In a small bowl, combine 1/4 cup of the sugar and the pectin. Stir into the tomato mixture.
Bring to a full rolling boil over medium-high heat, stirring constantly. Add the remaining 2 3/4 cups sugar and bring back to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon and discard.
Ladle hot jam into hot, sterilized jars leaving 1/4 inch headspace. Wipe jar rims and attach lids and rings.
Process filled jars in a boiling water canner for 5 minutes {start timing when water returns to a boil}. Remove jars from canner and cool.
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