The tomatoes are coming in slowly here. The cool June nights and lots of rain are delaying ripening. I do have a few ripe tomatoes though. Not enough to make sauce, but enough to try something new.
I'v seen lots of recipes for tomato and basil jam. Some get fancy and add wine or balsamic vinegar. Some have long cooking times. I went for simple and the results are pretty yummy. I'm thinking it's time for an everything bagel with cream cheese, smoked salmon, and tomato jam. Maybe even a slice of sweet onion.
This jam is deep red flecked with dark green pieces of basil. It sets soft.
6 c coarsely chopped and peeled tomatoes
4 c sugar
1 box powdered fruit pectin
1 c chopped basil leaves
Combine sugar and pectin. Add to tomatoes and bring to boil to dissolve sugar. Stir in basil.
Bring to a roiling boil, stirring frequently. Boil 1 minute.
Fill sterilized 1/2 pint or pint jars.
Process in boiling water bath for 10 minutes.
Makes 8 1/2 pints or 4 pints.