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LOCATION: Recipes >> Preserving >> Tomato Jam 11

Print this Recipe    Tomato Jam 11

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 pectin, *see Note
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. With this method jam will keep up to 1 year
stored at room temperature, or cool and refrigerate jam up to 3
months. Makes 4 half-pints.

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