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<\/p>\nTomato-Basil Jam<\/p>\n
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2\u00e2\u20ac\u2030\u00c2\u00bd pounds ripe tomatoes, peeled<\/p>\n
\u00c2\u00bc cup lemon juice<\/p>\n
3 tablespoons snipped fresh basil<\/p>\n
3 cups sugar<\/p>\n
1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes<\/p>\n
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Seed, core, and finely chop tomatoes. Measure 3 1\/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1\/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1\/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3\/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1\/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato-Basil Jam 2\u00e2\u20ac\u2030\u00c2\u00bd pounds ripe tomatoes, peeled \u00c2\u00bc cup lemon juice 3 tablespoons snipped fresh basil 3 cups sugar 1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes Seed, core, and finely chop tomatoes. Measure 3 1\/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3…<\/p>\n