• Prep Time: 30 minutes
  • Cooking Time: 11 minutes
  • Serves: 70 servings

Tomato-Basil Jam

  • Recipe Submitted by on

Category: Breakfast, Jams & Preserves

 Ingredients List

  • 2 1/2 pounds ripe tomatoes, peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 1 1 3/4 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

 Directions

1. Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.

2. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.

3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
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Nutrition Facts:
(Tomato-Basil Jam)

Per serving:
39 kcal cal.,
0 g fat
(0 g sat. fat,
0 mg chol.,
4 mg sodium,
10 g carb.,
0 g fiber,
0 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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