Tomato-Basil Jam
From Self-sufficiency
"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