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Homemade Food In Jars: Tomato-Basil Jam

September 27, 2014

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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