Tomato Basil Jam

Tomato Basil Jam

Miz Helen's Kitchen

2 to 3 pounds tomatoes, peeled and chopped

5 tablespoons fresh sweet basil, chopped

1/4 cup lemon juice

1 (3/4 ounce) package fruit pectin

3 cups sugar

Directions

Place the clean tomatoes into a hot water bath for about 1 minute until the tomato skin starts to crack.

Transfer the tomatoes into a cold water bath with ice cubes, let set for 2 minutes and the skin will peel right off.

Chop the tomatoes very small and place them into a stainless steel or enamel stew pan.

Chop the basil.

Bring the tomatoes to a rolling boil, then reduce the heat.

Simmer covered for 15 minutes.

Remove the tomatoes from the pan and then measure just exactly 31/2 cups of the tomatoes, then return the 31/2 cups of tomatoes to the pan.

Add the lemon juice and the basil, stir well.

Mix the pectin with 1/4 cup of the sugar.

Stir the pectin and sugar mix into the tomatoes.

Bring to a full rolling boil, stirring so the mix does not stick to the bottom.

When the mix reaches a rolling boil, add the remaining 2 3/4 cups of sugar.

Return to a full rolling boil stirring constantly and boil for 1 minute.

Remove from the heat, remove any foam that may be on top.

Using a funnel on the jar, ladle the hot jam into hot sterilized jars. Be sure and leave a little space at the top of the jar. Place the lid on and make sure the bands are tight.

Place the jars into a hot water bath, making sure the water completely covers the jars.

Bring to a rolling boil and time the boil for 5 minutes.

Very carefully remove the jars to a place where they can cool and sit undisturbed for 24 hours.

You will hear the jars pinging when the lid seals.

The 31/2 cups of tomatoes will make 5 half pints.

Enjoy!