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Tomato Basil Jam is a canning must try. Using the gem of the south in the summer - tomatoes with fresh basil is a sweet and savory treat to use on meat, sandwiches, snacks or appetizers. The best of summers bounty from my papa's garden and canning tip from Mama Jones, my great-grandmother. #canning #tomatojam #snackfoods #sweetjam
Print Recipe

Tomato Basil Jam

Servings: 5 1/2 pints approximately

Ingredients

  • 2 ½ pounds of fully ripe tomatoes approximately 5 large tomatoes
  • 6 large fresh basil leaves or ½ bunch cilantro
  • ¼ cup lemon juice
  • ¼ cup sugar
  • 1-2 oz. package Sure Jell
  • 2 ¾ cups sugar

Instructions

  • Prepare jars, lids and rings for canning.
  • Bring water in a water bath canner to a low boil.
  • Place jars and rings in a canner and leave until ready to fill.
  • Place lids in water that has been heated to boiling, but do not boil the lids.
  • Wash tomatoes thoroughly.
  • Prepare tomatoes by peeling, removing stem ends, bad spots, cores and seeds.
  • Place tomatoes in food processor (or you may chop by hand to control size).
  • Remove stems from basil and add basil leaves to food processor.
  • Pulse 3-5 times until tomatoes are coarsely chopped and basil is mixed throughout tomatoes.
  • Place tomatoes in a medium stock pot and bring to a boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Stir in lemon juice.
  • In a separate bowl, combine ¼ cup of sugar with the Sure Jell.
  • Mix well and pour into tomatoes.
  • Bring back to a boil, stirring constantly.
  • Stir in remaining 2 1/2 cups sugar.
  • Keep at a hard boil for 1 minute, stirring constantly.
  • Set mixture off burner.
  • Remove top foam with a metal spoon and discard.
  • Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace.
  • Wipe jar rims; adjust lids and screw bands.
  • Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
  • Remove jars from canner; cool on wire racks.
  • Check seals and add label.

Notes

(from my great grandmother) Mama Jones’ trick for easy peeling tomatoes: Cut an “x” in the bottom of the tomato skin. Place tomatoes in a pan of hot boiling water for 1 minute. Immediately transfer to bowl of cold, icy water. Peeling should easily pull off.