Tomatoes and Basil in a jam?
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
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.
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