Strawberry Basil Jam (Tomato Basil Jam)

Tomato-Basil Jam
Slather this tasty spread on warm foccacia for an easy appetizer, or use it to pump up the flavor or a baked cheese sandwich.
Prep: 30 minutes Cook: 11 minutes
Process: 5 minutes
5 pounds ripe tomatoes, peeled, cored, and seeded (about 3 1/2 cups)
   (*blanch for easy peeling*)
1/4 cup lemon juice
3 tablespoons snipped fresh basil
3 cups sugar
1 1.75-ounce package powdered fruit pectin for lower-sugar recipes.

1. Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in 8-quart staintless-steel, enamel, or nonstick heavey pot. Bring to boiling stirring occasionally; reduce heat. Simmer, covered, for 10 minutes, stirring often. Measure 3 1/2 cups tomatoes, return to same pot. Stir in lemon juice and basil.
2. In a small bowl, combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constatnly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with metal spoon.
3. Ladle hot jam into hot, sterilized HALF-PINT canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
4. Process filled jars ina boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks

Makes 5 half-pints. Per tablespoon: 39 cal., 0g fat (0g sat. fat), 0mg chol., 4mg sodium, 10g carb., 0g fiber, 0g pro.
3 pounds of strawberries can be substituted for the tomatoes in this recipe for a sweeter jam with great flavor. Follow recipe exactly, except using strawberries (3 pounds, hulled and finely chopped) in place of tomatoes.