Tomato ~ Basil Jam

Tomatoes and Basil in a jam? 

Of course!

It isn’t just for bruschetta and pasta sauce.  This luscious duo is outstanding as a jam on toast, perfect slathered on a bagel, even better when dolloped on top of cream cheese on crackers….


Instant and gorgeous appetizers

Tomato Basil Jam

Tomato Basil Jam


2 ½ pounds ripe Roma (Plum) tomatoes, peeled (about 12 large tomatoes)
¼ cup Lemon Juice
3 Tbsp fresh, snipped basil
3 cups sugar
1 box (1.75 ounce/ 49 grams) powdered fruit pectin for lower-sugar recipes *


Seed, core and finely chop tomatoes.  Measure 3 ½ 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 about 10 minutes, stirring often.

Measure 3 1/3 cups tomatoes and return to pot, stir in lemon juice and basil.

In a small bowl, combine ¼ cup of the sugar with the fruit pectin; stir into the tomato mixture.  Bring to a full, rolling boil, stirring constantly.  Stir in the remaining 2 ¾ cups sugar.  Return 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.

Ladle into hot, sterilized half-pint canning jars leaving a ¼ head space.  Wipe jar rims; adjust lids and screw bands down fingertip tight.

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 on wire racks.

Let sit at room temp for 24 hours to set.  Makes 5 half-pint jars.

* Certo makes this product and it is available in a blue-coloured box, do NOT use regular powdered pectin as the mixture will not set.

One thought on “Tomato ~ Basil Jam

  1. Pingback: Tomatoes by the BOATLOAD…. | The Homesteading Realtor®

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