Tomato Basil Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
3 pounds of ripe tomatoes1 cup splendaZest and juice from two lemons1 bunch of basil leaves, separated from the stemsBalsamic vinegar to taste (I used .5 tablespoons)
1. Place a clean, small plate in the freezer for future use.
2. Peel the tomatoes. To do this, I dipped them in a pot of boiling water for 30 seconds, then into a bowl of ice water to cool it down. Then I used a small paring knife to easily remove the skin, which was loosened by this process.
3. Seed the tomatoes over a sieve to save the juices, and coarse chop the tomatoes. The tomato chunks and juices should equal roughly 4 abundant cups.
4. Put the tomato and juices into a large nonreactive pot with lid and bring to a boil. Remove the lid and simmer the liquid for 30 minutes or until it is reduced to 2 1/2-3 cups and no longer has excess moisture.
5. While the tomatoes are cooking, puree half of the basil leaves with half of the lemon juice.
6. Add the lemon zest and non-basil lemon juice to the tomato mixture, and then begin adding sugar 1/2 cup at a time, letting it come to a boil before adding the next installment. Cook, stirring frequently, for ten minutes, until the jam thickens. The temperature should be around 210 degrees F.
7. Remove from heat and add the lemon-basil juice. Take the plate from the freezer and place a spoonful of jam on it. Put back in freezer for 2 minutes, then taste test cooled jam for sweet and sour balance. Add more lemon juice or some balsamic vinegar to help balance the sweetness, and test again. When the jam is seasoned properly, cut the remaining basil into a chiffonade (thin strips), then fold into jam.
8. Fill jam into hot, clean, sterilized jars leaving 1/4 inch of headspace. Top with lids and rings, and process in a hot water bath canner for 10 minutes for half pint and 4 oz jelly jars. Let cool completely before storing in a cool dark place for up to one year. Or, if you don’t want to can this recipe, simply store in an airtight container in the fridge for three months.
Serving Size: Makes about 1.5 pints. Serving size calculated as 1 tablespoon
Number of Servings: 48
Recipe submitted by SparkPeople user BSGUARD.
2. Peel the tomatoes. To do this, I dipped them in a pot of boiling water for 30 seconds, then into a bowl of ice water to cool it down. Then I used a small paring knife to easily remove the skin, which was loosened by this process.
3. Seed the tomatoes over a sieve to save the juices, and coarse chop the tomatoes. The tomato chunks and juices should equal roughly 4 abundant cups.
4. Put the tomato and juices into a large nonreactive pot with lid and bring to a boil. Remove the lid and simmer the liquid for 30 minutes or until it is reduced to 2 1/2-3 cups and no longer has excess moisture.
5. While the tomatoes are cooking, puree half of the basil leaves with half of the lemon juice.
6. Add the lemon zest and non-basil lemon juice to the tomato mixture, and then begin adding sugar 1/2 cup at a time, letting it come to a boil before adding the next installment. Cook, stirring frequently, for ten minutes, until the jam thickens. The temperature should be around 210 degrees F.
7. Remove from heat and add the lemon-basil juice. Take the plate from the freezer and place a spoonful of jam on it. Put back in freezer for 2 minutes, then taste test cooled jam for sweet and sour balance. Add more lemon juice or some balsamic vinegar to help balance the sweetness, and test again. When the jam is seasoned properly, cut the remaining basil into a chiffonade (thin strips), then fold into jam.
8. Fill jam into hot, clean, sterilized jars leaving 1/4 inch of headspace. Top with lids and rings, and process in a hot water bath canner for 10 minutes for half pint and 4 oz jelly jars. Let cool completely before storing in a cool dark place for up to one year. Or, if you don’t want to can this recipe, simply store in an airtight container in the fridge for three months.
Serving Size: Makes about 1.5 pints. Serving size calculated as 1 tablespoon
Number of Servings: 48
Recipe submitted by SparkPeople user BSGUARD.
Nutritional Info Amount Per Serving
- Calories: 4.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 0.2 g
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