Prep: 30 min; Cook: 12 min; Process: 5 min
2-1/2 pounds fully ripe tomatoes (5 large)
1/4 cup bottled lemon juice
3 tablespoons snipped fresh basil
3 cups sugar
11.75-ounce package powdered fruit pectin for lower-sugar recipes
1. Wash tomatoes. Remove skins (see tip, page 000), stem ends, cores, and seeds. Finely chop tomatoes. Measure 3 1/2 cups. Place chopped tomato in a 6- or 8-quart kettle or pot. Heat to boiling; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups; return to the kettle.
2. Add lemon juice and basil. Combine 1/4 cup of the sugar with the pectin; stir into tomato mixture. Heat to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cup sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Immediately ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.
Yield: 5 half-pints (seventy 1-tablespoon servings)
Per serving: 39 calories, 0 g fat, 0 mg. cholesterol, 10 g carb., 4 mg sodium, 0 g fiber, 0 g protein.
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