Tomato Basil Jam Recipes

TOMATO-BASIL JAM

Steps:

• Wash tomatoes. Remove skins (see tip, page 000), stem ends, cores, and seeds. Finely chop tomatoes. Measure 3 1/2 cups. Place chopped tomato in a 6- or 8-quart kettle or pot. Heat to boiling; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups; return to the kettle.
• Add lemon juice and basil. Combine 1/4 cup of the sugar with the pectin; stir into tomato mixture. Heat to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cup sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
• Immediately ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.

TOMATO-BASIL JAM

Steps:

• Wash tomatoes; remove peel, stem ends, cores and seeds.
• Finely chop tomatoes. Measure 3 1/2 cups.
• Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
• Measure again--3 1/2 cups and return to pan.
• Add lemon juice and basil.
• Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
• Heat to a full rolling boil, stirring constantly.
• Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
• Boil hard for 1 minute, stirring constantly.
• Remove from heat and skim foam with a metal spoon.
• ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
• Cool on wire racks.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Steps:

• Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
• Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.