Tomato-Basil Jam

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Yield: 5.5pints

    • About This Recipe

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

    Ingredients

  • 2 1/2 lbsfully ripe tomatoes( about 5 large)
  • 1/4 cuplemon juice
  • 3tablespoonssnipped fresh basil
  • 1/4 cupsugar
  • 1 (2ounce) packages powdered fruit pectin( for lower sugar recipes)
  • 2 3/4 cupssugar

    • Directions

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

    • Reviews

  • “This is a fabulous concoction.Try it on meatloaf, alongside a steak, with pork, or even on lunchmeat sandwiches!”

  • “Ya got me good with this one.Made the first batch with Roma tomatoes given to me by a neighbor and a second batch with an assortment of heirloom tomatoes given to me by yet another neighbor.Both were equally delicious.Hope to make more to cover what I’ve already gobbled up.I used basil from a tube of Gourmet Garden Basil Herb Blend as my fresh had suffered during the recent rain storms.It worked just great.Thanks for sharing this great go-with-anything condiment.”

  • “This jam is especially good and is easy to make! I think it makes an excellent accompaniment to poultry/fish/pork, any bread or omelette/quiche/frittata. I accidentally added 1/3c. of lemon juice instead of 1/4c. and it still turned out great. I used petite jelly jars (4oz) and got 9 full jars. For my needs, I knew I would only require condiment size servings per meal so I opted for the smaller jars which should serve 4-6. Very flavorful and a little goes a long way!”

  • “I made this last summer when I had lots of tomatoes and basil in my garden.I just served the last jar at a club luncheon, and it was such a hit, I have forwarded the recipe to several of the ladies who all loved it.I served it spread on top of softened cream cheese on water crackers.”

  • “Just made this recipe and is it good!I changed it a little by adding just over 1/4 cup of Basil.I like the flavor.It’s great on toast with a bit of brie or sharp cheese (blue – YUM).”

  • “Do you think this would work using canned diced tomatoes and skipping directly to step 7?”

  • “One of our grandsons and I will be making this tomorrow night, putting it up in 4oz. jars. This way we can give it to more folks. Basil is from my garden. Tomatoes from grocery store. Next batch will be with canned tomatoes and Rosemary, then my tomatoes should be ready and I might have enough to make one jar. It is so dry in Katy Texas.”

  • “Incredible jam!I made this with a mix of green and red tomatoes as well as fresh and dried basil.Very tasty, a fantastic change from the usual sweet flavored jams.”

  • “So easy! I plan to make this all year. I added more basil than the recipe calls for. I can’t wait to eat it on biscuits, bagels, etc.”

  • “This is simply wonderful!It will be a jam I will make every fall.I added a little garlic pepper, garlic salt, sea salt, hot pepper flakes, and a smidgeon of chipolte pepper powder just for a little smokey flavor.It is great on crackers or as a topping on cream cheese.It would be so pretty next to some pepper jelly during the holidays.”

  • “I just made this jam using canned tomatos and basil from my garden.It set up great and the taste is wonderful. Next time I will remove the tomato seeds so it will look even prettier in the jars.”

  • “Different. A little bit too basily for me but gave as gifts that were greatly enjoyed. Might be yummy on a burger too!”

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