My garden goodness is almost gone. The summer garden is done. I have two last recipes that I just finished this weekend from all of the last plants that I have harvested. For me this is always a hard time of the year. I now have to buy tomatoes from the store and those never have the same taste as a good, fresh garden tomato. The other thing that I will miss is the fresh basil that I use on a daily basis. I put it in mixed drinks, scrambled eggs and just about everything. In order to hold on to those flavors a little longer, I whipped up some more of this jam. I made it last year as well and it helped get through the tomatoless time of the year.
So long summer garden. Can't wait for your garden goodness next year.
Tomato Basil JamThis recipe is a great appetizer with some goat cheese or spread on a bagel with some cream cheese. It is sweet due to all the sugar, but put it with anything salty and you have yourself a great snack.
2 1/2 pounds ripe tomatoes, peeled1/4 cup lemon juice
3 Tbsp. snipped fresh basil
3 cups sugar
1 1.75 ounce package powdered fruit pectin for lower-sugar recipes
Seed, core and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6 or 8 quart stainless steel, enamel or nonstick heavy pot. Bring to boiling stirring occasionally. Reduce heat and simmer covered for 10 minutes. Make sure to stir often. Measure 3 1/2 cups tomatoes. Return to the same pot. Stir in lemon juice and basil.
In a small bowl, combine 1/4 cup of sugar and pectin; stir in tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups of sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to a boil.) Remove jars from canner; cool in a wire rack.
Makes 5 half-pints.
Recipe from Better Homes and Gardens