5 pounds or approximately 12 cups of tomatoes
1 tablespoon salt
3 cups sugar
1/2 cup loosely chopped basil
Wash and slice cherry tomatoes, or chop large tomatoes. Toss and massage with salt. Allow the tomatoes to sit for 30 minutes to let juices from tomato flow out. Sterilize your jars and lids in hot water while you wait.
Discard the juice, and dump strained tomatoes into a large, wide, shallow pan. Add sugar and lemon juice. Simmer with lid off on medium-low heat. Check and stir occasionally. Once tomatoes start to thicken, watch and stir more often that it doesn’t burn.
When it’s thick to your liking, anywhere to between a syrup or jam consistency (I like mine thicker), remove from heat and stir in the basil. Spoon the jam into sterilized jars, wiping brims of any jam residue before applying lids and rings. Process in water bath for 10 minutes, then remove and let cool. You will hear the lids pop as they seal vacuum tight. Any jars that don’t seal properly can be stored in the fridge and used first. The rest will last up to a year stored in a dark cool place.
Adapted from Food in Jars, makes 5 half pint jarsShare to Print