I love love love this blog. Today Food In Jars is giving away The Ball Blue Book of Preserving (aka the canning bible). To enter go over there, comment and leave your favorite jam or preserves recipe. This is the one I am leaving:
Tomato Basil Jam
5 large tomatoes
1/4 cup lemon juice
1/4 cup chopped basil
1/4 cup sugar
1 2oz pkg of "no sugar needed" pectin
2 3/4 cup sugar
Remove skins, seeds if you want and chop tomatoes(once in the pot I use the potato masher on them), put in non-reactive pot, bring to boil, simmer for 10 minutes. Add lemon juice and basil. Combine 1/4 c sugar with pectin and stir into tomatoes, then add remaining sugar, heat to a boil, ladle into jars and process.
This jam is so good on biscuits, bagels, baguette and my grandmother likes it with cream cheese crackers.
No comments:
Post a Comment