← All recipes

Tomato Jam 11

Tomato Jam 11 comes together with Tomatoes Peeled And Chopped, Balsamic Vinegar, Lemon Juice Fresh, Garlic Finely Minced, and Red Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 cup
• 3 tbsp
• 1/4 cup
• 2 tsp
• 1/4 tsp
• 1 tsp
• 3 cup

Method (preview)

1. 1

   Place tomatoes, vinegar, lemon juice, lemon zest, garlic, shallots, red chile flakes and salt in 6- to 8-quart, heavy-bottom saucepan.

2. 2

   Stir in pectin.

3. 3

   Place over high heat and bring to a full rolling boil (a boil you can't stir down), stirring constantly to prevent scorching. (If mixture starts to scorch, reduce heat a bit.)

4. 4

   Stir in sugar. As soon as full rolling boil returns, start timing and cook jam 6 minutes.

5. 5

   Remove from heat.

6. 6

   Stir in basil.

7. 7

   Fill jars and process in boiling water bath 15 minutes.

8. 8

   With this method jam will keep up to 1 year stored at room temperature, or cool and refrigerate jam up to 3 months.