Tomato Jam

by Sutoria


Yield: Around 16 8oz jars.

Ingredients

5lbs large fully ripe tomatoes
1/2 cup lemon juice
3 table spoon fresh thai basil
1/2 cup sugar
6 table spoon or 2 pkg pectin
5 1/2 cup sugar

 

Preparation

  1. Wash, blanch, peel core and seed tomatoes. Chop or mush between fingers.
  2. Measure 7 cups. Place in stock pot and bring to boiling then reduce heat, cover and simmer for 10 minutes.
  3. Measure 6 2/3 cup and return to pot. Add lemon juice and basil.
  4. Combine 1/2 cup sugar with pectin and stir into pot. Heat to full rolling boil.
  5. Stir in 5 1/2 cup sugar, return mixture to a full rolling boil and boil hard 1 minute, stirring constantly.
  6. Remove from heat and skim off any foam.
  7. Immediately ladle Jam into hot sterilized half-pint canning jars, leaving 1/4inch headspace. Wipe rims and adjust lids.
  8. Process in a canner for 5-10 minutes from time that the water begins to boil. Remove from canner and cool.