View source for Tomato-Basil Jam

"Slather this garden spread on warm focaccia bread for a hearty appetizer or great accompaniment to a salad or bowl of soup"

* 2 1/2 pounds (5 large) fully ripe tomatoes
* 1/4 cup lemon juice
* 3 tablespoons fresh snipped basil
* 1/4 cup sugar
* 1 package ( 1 3/4 or 2 ounces) powdered fruit pectin for lower sugar recipes)
* 2 3/4 cups sugar

# Wash tomatoes. 
# Remove peels, stem ends, cores and seeds. 
# Finely chop tomatoes. Measure 3 1/2 cups. 
# Place chopped tomatoes in a 6-8 quart dutch oven or kettle. 
# Heat to boiling; reduce heat. Cover and simmer for ten minutes. 
# Measure 3 1/3 cups; return to dutch oven. 
# Add lemon juice and basil. 
# Combine 1/4 cup sugar with the pectin; stir into tomato mixture. 
# Heat to a full rolling boil, stirring constantly. 
# Stir in the 2 3/4 cups sugar. 
# Return mixture to a full rolling boil. 
# Boil hard for one minute, stirring constantly. 
# Remove from heat. 
# Quickly skim off foam with a metal spoon. 
# Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4" headspace. 
# Wipe jar rims and adjust lids. 
# Process in bwb for 5 minutes (start timing when water begins to boil). 
# Remove jars from canner; cool on racks.

Makes 5 half pints ( 70 one tablespoon servings).

'''Nutrition per serving'''. 39 calories. 0 g total fat (0 gram saturated fat) 0 mg cholesterol 4 mg sodium 10 g carbohydrates 0 gram fiber 0 g protein


[[Category:Jam]] [[Category:Recipes]] [[Category:BWB Canning]]