Tomato Basil Jam

Some times you end up with a ridiculous amount of tomatoes. Maybe you grow your own, maybe you belong to a CSA, or you just went a little hog wild at the farmers market. If you’re at a loss for what to do with all of them (and you don’t feel like just canning plain tomatoes), give Tomato Basil Jam a try.

Tomato Basil Jam
Sweet and tangy tomato jam.
  1. 5-6 cups peeled, chopped tomatoes
  2. 1/2 cup fresh squeezed lemon juice
  3. Zest of 2 full lemons
  4. 3 cloves of garlic minced
  5. 2 shallots minced
  6. 4 tablespoons chopped fresh basil
  7. 3 tablespoons of low sugar pectin (I added another tablespoon)
  8. 3 cups sugar
  1. Remove skin, core and majority of seeds from tomatoes. I do this by roasting them in the oven (cut in half first, then let cool, remove skin, etc). You can also boil them for 30 seconds and then dunk in ice water - up to you.
  2. Zest lemons.
  3. Squeeze lemons (do it in that order).
  4. Chop all the herbs and vegetables (according to size in ingredient list)
  5. In a large (non-aluminum) pot, bring tomatoes to a boil. Reduce heat, cover, and simmer for 10 minutes.
  6. Add lemon juice, zest, basil, garlic, and shallots. Stir to incorporate.
  7. Add pectin and 1/4 sugar.
  8. Bring to a full, rolling boil (this is a boil that can not be stirred away). Stir constantly to prevent scorching.
  9. Add remaining sugar.
  10. Boil for additional minute.
  11. Ladle into sterile jars (process for canning if desired)
  1. If you choose to process your jars the jam will keep well for roughly a year. Generally, it won't spoil after that but a color change or taste shift might occur. I recommend just eating it before that.
  2. If you choose not to process your jars the jam will keep for 3 months in the REFRIGERATOR. Do NOT leave non-processed jars out.
Grow. Make. Eat.
GME_Tomato Basil Jam-1

Before roasting – so many pretty tomatoes!

GME_Tomato Basil Jam-3

Smooshed up tomatoes

GME_Tomato Basil Jam-2

The Four Horsemen of Deliciousness. Basil, Garlic, Lemon, and Shallots\


This slightly sweet, slightly tangy jam is great on mozzarella grilled cheese sandwiches, crackers with cream cheese, and I’ve even heard that it’s a great sauce for meatballs. Going to have to try that last one soon! It also makes a lovely addition to a foodie gift basket around the holidays. Who doesn’t want a little taste of summer during the cold winter months?


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