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Tomato-Basil Jam

-5 or 6 lg. ripe tomatoes, peeled, seeded, and finely chopped

1/4 C. lemon juice

3 to 4 T. coarsely chopped fresh basil

3 C. sugar, divided

1 pkg. (1 3/4 oz.) powdered fruit pectin for lower-sugar recipes

Place the tomatoes in a kettle. Bring to a boil, reduce the heat, cover,and simmer for 10 mins. Add the lemon juice and basil. In a small bowl, combine 1/4 C. of the sugar and pectin and add tothe tomatoes. Heat to a full rolling boil, stirring constantly. Add the remaining 2 3/4 C. sugar. Return to a rolling boil and cook for 1 min., stirring constantly. Remove from the heat and skim off the foam. Ladle the jam into hot, sterilized 1/2-pint canning jars, leaving a 1/4" headspace. Seal with lids and process in a boiling-water bath for 5 mins.

Makes 2 1/2 pints.

This recipe is from Mary ann Brahler, Milford, NJ