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!