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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From a BH&G canning cookbook. Serve this on warm crusty bread as appetizer or as a go-along with salad or soup. Ingredients:
2 1/2 lbs fully ripe tomatoes (about 5 large) |
1/4 cup lemon juice |
3 tablespoons snipped fresh basil |
1/4 cup sugar |
1 (2 ounce) package powdered fruit pectin (for lower sugar recipes) |
2 3/4 cups sugar |
Directions:
1. Wash tomatoes; remove peel, stem ends, cores and seeds.
2. Finely chop tomatoes. Measure 3 1/2 cups.
3. Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
4. Measure again-3 1/2 cups and return to pan.
5. Add lemon juice and basil.
6. Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
7. Heat to a full rolling boil, stirring constantly.
8. Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
9. Boil hard for 1 minute, stirring constantly.
10. Remove from heat and skim foam with a metal spoon.
11. ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
12. Cool on wire racks.
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