Tomato-Basil Jam... Recipe

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Ingredients

  • Tomato-Basil Jam - Adapted From Yankee Magazine
  • 5 or 6 large ripe tomatoes, peeled, seeded, and finely chopped
  • 1/4 cup lemon juice
  • 3 to 4 tablespoons coarsely chopped fresh basil
  • 3 cups sugar, divided
  • 1 package (1-3/4 oz.) powdered fruit pectin
  • Place the tomatoes in a kettle. Bring to a boil, reduce the heat,
  • cover, and simmer for 10 minutes. Add the lemon juice and basil. In a
  • small bowl, combine 1/4 cup of the sugar and pectin and add to the
  • tomatoes. Heat to a full rolling boil, stirring constantly. Add the
  • remaining 2-3/4 cups sugar. Return to a rolling boil and cook for 1
  • minute, 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-inch head-space. Seal with lids and process in a boiling-water bath

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