This tomato-basil jam makes me forget about those hot and humid days of summer and start thinking about fall. Cool nights, campfires, and sweater weather. This jam is amazing on a warm rustic break (like focaccia) or a grilled cheese sandwich. Savory and slightly sweet, this is a quick and easy jam to make.
Preparing The Jam
To begin, wash your tomatoes and remove the skins, stems, cores, and seeds. Finely chop the tomatoes and place them in a 6-8 quart pot. Heat to boiling, then reduce and simmer, covered, for 10 minutes. Measure 3/13 cups and return to the pot.
Add in your lemon juice and chopped basil. Combine 1/3 cup of sugar with the pectin and stir into the tomato mix—heat to boiling, stirring constantly. Stir in the remaining sugar, return to a boil for 1 minute while continuing to stir constantly. Remove from heat and skim off the foam with a spoon.
Preparing Canning Jars
Prepare your half-pint jars, lids, and bands (Tip – I wash my jars, lids, and bands in the dishwasher on the sanitizing cycle just before canning; then I remove them while still hot) and ladle the hot jam into the hot sterilized jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional jam (if necessary), leaving a 1/4 inch headspace. Place lids and hand tighten bands.
Process the filled jars in a boiling-water canner for 5 minutes (begin the timer once the water starts to boil).
Remove the jars from the canner and allow them to cool on a wire rack.
Once cooled, label the jars with product and date and store them in a cool, dark, dry spot for up to one year.
Savory Tomato Basil Jam
- 2 1/2 lbs. Tomatoes Fully Ripe
- 1/4 Cup Lemon Juice
- 3 Tbsp. Basil Fresh
- 3 Cups Sugar
- 1 1.75 oz. Package of Powdered Fruit Pectin Specificly for low sugar recipes
- Wash tomatoes, then remove the stems, skins, and seeds. Core and finely chop the tomatoes.
- Place the tomatoes in a 6 to 8 qt kettle or pot and heat to boiling. Reduce heat, then simmer covered for 10 minutes.
- Next, add the lemon juice and basil. Combine 1/4 Cup of sugar and the pectin and stir into the tomato mixture.
- Heat back to a boil while stirring constantly. Stir in the remaining sugar and return to a boil.
- Boil at a full rolling boil for 1 minute stirring constantly. Remove from heat and skim off the foam with a spoon.
- Ladle the jam into hot, sterilized half-pint jars.
- Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional jam (if necessary), leaving 1/4 inch headspace.
- Place lids and hand tighten the bands.
- Process filled jars in a boiling-water canner for 5 minutes.
- Once processed, remove the jars and cool on a wire rack.
- Label jars with product and date. Store in a cool, dark, dry spot for up to one year.