Friday, October 15, 2010

Preserve It . . . Canning Corner - Tomato Basil Jam!

Tomato Basil JAM?!?
This was a new one for me.
HOLY COW . . . This one is AMAZING!
Serve with warm focaccia bread as an appetizer and it will
be the hit of the party for sure!
It's not so bad on grilled cheese either!
Here's the Recipe:
2 1/2 lbs. Fully Ripe Tomatoes
(5 Large Red, Yellow, or a Mix)
1/4 cup Bottled Lemon Juice
3 Tbsp. Snipped Fresh Basil
1 1.75-ounce Package Powdered Fruit Pectin
for lower-sugar recipes
Wash tomatoes.
Remove skins, stem ends, cores, and seeds.
Finely chop tomatoes.
Measure 3 1/2 cups.
Place chopped tomatoes in a 6-8 quart kettle or pot.
Heat to boiling; reduce heat.
Simmer, covered, for 10 minutes.
Measure 3 1/3 cups; return to kettle.
Add lemon juice and basil.
Combine 1/4 cup of the sugar with the pectin.
Stir into tomato mixture.
Heat to a full rolling boil, stirring constantly.
Stir in the remaining 2 3/4 cups sugar.
Return mixture to a full rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Quickly skim off foam with metal spoon.
Immediately ladle hot jam into hot, sterilized half-pint canning jars.
Leave 1/4-inch headspace.
Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 5 minutes.
(Start timing when the water returns to boil.)
Remove jars from canner; cool on wire racks.
Makes 5 half-pint jars.
Here's the PDF:
Soooo Yummy!

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