Savory Tomato-Basil Jam
3 cups tomatoes, peeled and chopped
3 tablespoons balsamic vinegar
1/4 cup lemon juice, fresh
1 tablespoon lemon zest, finely minced
2 teaspoons garlic, finely minced
2 shallots, minced
1/4 teaspoon crushed red pepper
1 teaspoon salt
1 box MCP pectin
3 cups sugar
2 tablespoons basil, fresh, finely chopped
Place tomatoes, vinegar, lemon juice, lemon zest, garlic, shallots,
red chile flakes and salt in 6- to 8-quart, heavy-bottom saucepan.
Stir in pectin. Place over high heat and bring to a full rolling
boil (a boil you can't stir down), stirring constantly to prevent
scorching. (If mixture starts to scorch, reduce heat a bit.)
Stir in sugar. As soon as full rolling boil returns, start timing
and cook jam 6 minutes.
Remove from heat. Stir in basil. Fill jars and process in boiling
water bath 15 minutes.
NOTES : Takes about 1 1/2 pounds of tomatoes.
Wash tomatoes in cool, running water. Remove skins by dipping in
boiling water 30 to 60 seconds or until skins split. Dip in cold
water, then slip off skins and remove cores.
Original recipe used MCP pectin. I tried Sure-Jell and it did NOT