We are thrilled that Chef Kathy Casey has shared her jam recipe with us!
Savory Tomato Basil Jam
Makes 4 half-pints
3 cups peeled and chopped tomatoes (see Chef’s Notes below), about 1 1/2 pounds
3 tablespoons balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon finely minced lemon zest
2 teaspoons finely minced garlic
2 shallots, minced
1/4 teaspoon crushed red chili flakes
1 teaspoon salt
1 box MCP pectin
3 cups sugar
2 tablespoons finely chopped fresh basil
Place tomatoes, vinegar, lemon juice, lemon zest, garlic, shallots, red chili flakes and salt in a 6- to 8-quart, heavy-bottom saucepot. Add the pectin and stir in.
Place over high heat and bring to a FULL ROLLING BOIL (a boil you can’t stir down), stirring constantly to prevent scorching. (If mixture starts to scorch, turn down heat a bit.) Stir in the sugar and, as soon as the full rolling boil takes place again, start timing and cook jam for 6 minutes.
Then remove from heat, stir in basil and fill jars as above. Process jars in boiling water bath for 15 minutes (with this method jam will keep for up to 1 year stored at room temperature), or cool and refrigerate jam for up to 3 months.
Wash tomatoes in cool running water. Remove skins by dipping in boiling water for 30 – 60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores.
Copyright 2009 by Kathy Casey.