- Jun 23, 2014
- 14
- 4
- 23
Tomato basil jam
2 1/2 ripe tomatoes peeled
1/4 lemon juice
3c. Sugar
1 box pectin
3 tab fresh basil chopped
1 Seed core chop tomatoes. Measure 31/2 c. Tomatoes in stainless steel pot . Bring to boil 10 min stirring constantly. Measure 31/3 cup cooked tomatoes. Return to pot. Stir in lemon juice and chopped basil.
2 .In a small bowl combine 1/4 c. Of the sugar and the pectin. Stir into hot tomatoes until mixed and starting to boil. Then stir in the remaining 23/4 c sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute stirring. Remove from heat and ladle hot jam in sterilized jars. Process filled jars in boiling water bath for 5 minutes. Makes 5 half pints...Enjoy
2 1/2 ripe tomatoes peeled
1/4 lemon juice
3c. Sugar
1 box pectin
3 tab fresh basil chopped
1 Seed core chop tomatoes. Measure 31/2 c. Tomatoes in stainless steel pot . Bring to boil 10 min stirring constantly. Measure 31/3 cup cooked tomatoes. Return to pot. Stir in lemon juice and chopped basil.
2 .In a small bowl combine 1/4 c. Of the sugar and the pectin. Stir into hot tomatoes until mixed and starting to boil. Then stir in the remaining 23/4 c sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute stirring. Remove from heat and ladle hot jam in sterilized jars. Process filled jars in boiling water bath for 5 minutes. Makes 5 half pints...Enjoy