Ingredients
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2 1/2
-
1/4
-
3
-
1/4
-
1
-
2 3/4
-
-
-
-
-
-
-
-
-
Directions
Tomato-Basil Jam, From a BH&G canning cookbook Serve this on warm crusty bread as appetizer or as a go-along with salad or soup , This is delicious used cherry tomatoes from my garden I ran them through my tomato press and followed the recipe I got 4 half pint jars out of this recipe , The recipe only yealds 3 1/4 pints not 5 5 pints
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Steps
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1
Done
|
Wash Tomatoes; Remove Peel, Stem Ends, Cores and Seeds. |
|
2
Done
|
Finely Chop Tomatoes. Measure 3 1/2 Cups. |
|
3
Done
|
Place Tomatoes in 6-Quart Kettle and Heat to Boiling; Reduce Heat, Cover and Simmer 10 Minutes. |
|
4
Done
|
Measure Again--3 1/2 Cups and Return to Pan. |
|
5
Done
|
Add Lemon Juice and Basil. |
|
6
Done
|
Combine 1/4 Cup of the Sugar With the Pectin; Stir Into Tomatoes. |
|
7
Done
|
Heat to a Full Rolling Boil, Stirring Constantly. |
|
8
Done
|
Stir in the Remaining 2 3/4 Cups Sugar; Return to a Full Rolling Boil. |
|
9
Done
|
Boil Hard For 1 Minute, Stirring Constantly. |
|
10
Done
|
Remove from Heat and Skim Foam With a Metal Spoon. |
|
11
Done
|
Ladle Into Hot, Sterile Jars, Leave 1/4 in Head Space; Wipe Rim, Adjust Lids and Process in Boiling Water Bath 5 Minutes. |
|
12
Done
|
Cool on Wire Racks. |
