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.