Tomato Basil Jam
by Cathy Walthers, Private Chef and Cookbook Author
So simple, so yummy, it’s the perfect condiment for grilled cheese sandwiches, burgers, charcuterie, a cheese plate, or as a glaze over meat. This is a basic recipe, you can also add hot chili peppers, cinnamon, cloves, or ginger to spice it up.
- 5 pounds or approximately 12 cups of tomatoes
- 1 tablespoon salt
- 1 cup sugar*
- juice of 1 lemon, about 3 tablespoons
- 1/2 cup loosely chopped basil
- Wash and slice cherry tomatoes, or chop large tomatoes.
- Toss and massage with salt. Let 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, remove from heat and stir in the basil.
- Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
*original recipe called for 3 cups of sugar.