Tomato Basil Jam Recipes

TOMATO-BASIL JAM

Steps:

• Wash tomatoes; remove peel, stem ends, cores and seeds.
• Finely chop tomatoes. Measure 3 1/2 cups.
• Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
• Measure again--3 1/2 cups and return to pan.
• Add lemon juice and basil.
• Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
• Heat to a full rolling boil, stirring constantly.
• Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
• Boil hard for 1 minute, stirring constantly.
• Remove from heat and skim foam with a metal spoon.
• ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
• Cool on wire racks.

BASIL CHICKEN WITH SMOKED TOMATO JAM

Steps:

• Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Steps:

• Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
• Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.

BASIL JELLY

Steps:

• In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

TOMATO-BASIL JAM

Steps:

• 1. In a 6 or 8 quart kettle or pot, bring tomatoes to boiling over med. heat, stirring frequently. reduce heat. Simmer covered for 10 minutes. Stir basil, lemon juice and salt into the tomatoes. In a small bowl, combine 1/4 cup of the sugar with the pectin. Stir sugar mixture into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return mixture to a full rolling boil. boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon.
• 2. Ladle into hot,sterilized half-pint or smaller jars, leaving 1/4 inch headspace. Process in a boiling-water canner for 5 minutes. Remove jars, cool on wire racks