Tomato-Basil Jam | Midwest Living

Tomato-Basil Jam

Tomato-Basil Jam

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  • Makes: 70 servings
  • Yield: 5 half-pints (seventy 1-tablespoon servings)
  • Prep 30 mins
  • Cook 12 mins
  • Process 5 mins

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This recipe is for the home canner. Any variety of ripe tomato can be used for this sweet and tangy spread. Try it on sandwiches, as a topping for fish or meats or as an accompaniment for a gourmet cheese board.


  • 2 1/2 pounds fully ripe tomatoes (5 large)
  • 1/4 cup bottled lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 1 1 3/4 - ounce package powdered fruit pectin for lower-sugar recipes


  1. Wash tomatoes. Remove skins (see tip, page 000), stem ends, cores, and seeds. Finely chop tomatoes. Measure 3 1/2 cups. Place chopped tomato in a 6- or 8-quart kettle or pot. Heat to boiling; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups; return to the kettle.
  2. Add lemon juice and basil. Combine 1/4 cup of the sugar with the pectin; stir into tomato mixture. Heat to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cup sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Immediately ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.

Nutrition Facts

(Tomato-Basil Jam)

Servings Per Recipe 70, sodium (mg) 4, fiber (g) 0, pro. (g) 0, sat. fat (g) 0, carb. (g) 10, Fat, total (g) 0, chol. (mg) 0, cal. (kcal) 39

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