Tomato Basil Jam. Buy Groceries at Amazon & Save. Wash tomatoes; remove peel, stem ends, cores and seeds. This recipe is for the home canner.
Place the tomatoes in a kettle. Add the lemon juice and basil. In a small bowl, combine ¼ cup of the sugar and pectin and add to the tomatoes. You can have Tomato Basil Jam using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Tomato Basil Jam
- You need of jam.
- You need 1 1/2 lb of your fav Tomato.
- It’s 3/4 bunch of basil.
- You need 5 tbsp of lemon juice.
- It’s 1/2 cup of sugar.
- Prepare 1 large of lemon zested.
- It’s 1 pinch of salt.
- Prepare 1 pinch of red pepper flake.
Stir basil, lemon juice and salt into the tomatoes. This is the tomato jam I've dreamed of making ever since I first opened Michael Natkin's "Herbivoracious" cookbook, which is available on Amazon. It's the tomato jam that's worth using your precious fresh garden tomatoes to make, or the most perfect specimens from the market. Good tomatoes and balance are crucial You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar Remove from the heat and fish out the cloves.
Tomato Basil Jam instructions
- Chop tomatoes, basil and place in medium pot..
- Add the rest of the ingredients and stir to combine.
- Bring to a boil then reduce to a simmer.
- Simmer for about an hour. Its done when the mixture gets thick and jammy :p.
Use a potato masher and mash the tomatoes into a jam-like consistency. Allow the jam to cool completely and spoon into jars or other airtight containers and refrigerate for up to one month. Tomato jam isn't as sweet as traditional jam, as tomatoes are naturally high in pectin and require less sugar for thickening. Most tomato jam recipes lean savory, with warm spices like ginger and pepper added to make the jam more robust. The result is sweet and savory, with a thick jam-like texture with big pieces of the tomato throughout.