Sure! Here’s the recipe for Tomato-Basil Jam, a delightful concoction perfect for spreading on warm crusty bread, accompanying salads, or enhancing soups. Inspired by a BH&G canning cookbook, this jam is not only flavorful but also health-conscious, fitting into categories like “Low Protein,” “Low Cholesterol,” and “Healthy,” with the added benefits of being ready in under 60 minutes and suitable for canning. 🍅🌿
Tomato-Basil Jam
Ingredients:
- 2 1/2 pounds tomatoes
- 1/4 cup lemon juice
- 3 cups fresh basil
- 1 1/4 cups sugar, divided
Instructions:
- Prepare the Tomatoes: Begin by washing the tomatoes thoroughly, then remove the peel, stem ends, cores, and seeds.
- Chop the Tomatoes: Finely chop the prepared tomatoes until you have approximately 3 1/2 cups measured.
- Simmer the Tomatoes: Place the chopped tomatoes in a 6-quart kettle and heat them to boiling. Once boiling, reduce the heat, cover the kettle, and allow the tomatoes to simmer for 10 minutes.
- Re-Measure the Tomatoes: After simmering, measure the tomatoes again to ensure you still have approximately 3 1/2 cups. Return them to the pan if necessary.
- Add Flavorings: To the tomatoes, add the lemon juice and torn fresh basil leaves.
- Prepare the Pectin: In a separate bowl, combine 1/4 cup of the sugar with the pectin.
- Combine Ingredients: Stir the pectin mixture into the tomatoes and heat the mixture over medium heat until it reaches a full rolling boil, stirring constantly.
- Incorporate Remaining Sugar: Once boiling, add the remaining 2 3/4 cups of sugar to the mixture, stirring well.
- Boil the Jam: Bring the mixture back to a full rolling boil, stirring constantly, and allow it to boil hard for 1 minute.
- Remove Foam: Remove the pan from the heat and skim off any foam that has formed on the surface using a metal spoon.
- Jar the Jam: Ladle the hot tomato-basil jam into hot, sterile jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, adjust the lids, and secure them tightly.
- Process the Jars: Process the filled jars in a boiling water bath for 5 minutes to ensure proper preservation.
- Cool and Store: After processing, carefully remove the jars from the water bath and place them on wire racks to cool completely before storing.
This recipe yields approximately 5 1/2 pints of delicious Tomato-Basil Jam, bursting with the flavors of ripe tomatoes and fragrant basil. Enjoy it as a delightful spread or condiment, knowing that it’s not only tasty but also a healthy choice for any meal! 🍅🌿
