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Tomato-Basil Jam

  • Yield: 5 half-pints
  • Prep Time: 30 minutes
  • Cooking Time: 11 minutes


  • 2 1⁄2 pounds ripe tomatoes, peeled
  • 1⁄4 cup lemon juice
  • 3 Tbsp. snipped fresh basil
  • 3 cups sugar
  • 1 3⁄4 oz. package powdered fruit pectin (for lower sugar recipes) -or- 3 Tbsp. powdered fruit pectin (for low or no-sugar recipes)


  1. Seed, core, and finely chop tomatoes. Measure 3 1⁄2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
  2. In a small bowl combine 1⁄4 cup of 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 constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a 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.


*Submitted by Edie Knisell
Adams Fairacre Farms, Kingston
From Better Homes and Gardens


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