A good friend of ours loaned me her jam book, which led to this savory preserve that is purrrrfect for a goat cheese sandwich. Now that tomatoes are on and basil-growers have tons of fresh basil, do have at it!
2.5 pounds ripe tomatoes, peeled
1/4 Cup lemon juice
3 Tbsp snipped fresh basil
3 Cups sugar
1 1.75-ounce pkg powdered pectin for low-sugar recipes
Seed, core and finely chop tomatoes. Measure 3.5 Cups chopped tomatoes and place them into an 8-quart stainless, enamel or nonstick pot. Bring to boiling, stirring occasionally, reduce heat. Simmer uncovered for 10 min, stirring often. Measure another 3.5 Cups raw tomatoes, return to same pot. Stir in lemon juice and basil.
In a small bowl, combine 1/4 Cup sugar and the pectin. Stir in the tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in remaining 2 3/4 Cups sugar. Return to full rolling boil, stirring constantly. Boil hard for one full minute, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims and apply lids and rings.
Process filled jars in boiling water canner for 5 min. Remove from water and cool. Makes 5 half pints.