Tomato-Basil Jam

1. 1

   Wash tomatoes; remove peel, stem ends, cores and seeds.

2. 2

   Finely chop tomatoes. Measure 3 1/2 cups.

3. 3

   Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.

4. 4

   Measure again--3 1/2 cups and return to pan.

5. 5

   Add lemon juice and basil.

6. 6

   Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.

7. 7

   Heat to a full rolling boil, stirring constantly.

8. 8

   Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.

9. 9

   Boil hard for 1 minute, stirring constantly.

10. 10

    Remove from heat and skim foam with a metal spoon.

11. 11

    ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.

12. 12

    Cool on wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.