Yellow Tomato Jam
Source of Recipe
Aunt Saunny
4 cups sugar
3/4 cup water
6 cups tiny pear-shaped yellow tomatoes (don't substitute red cherry
tomatoes, as they are more acidic and less sweet)
3 jalapeno chilies, seeded and finely chopped (wear rubber gloves)
3 tablespoons chopped fresh basil leaves
3 tablespoons fresh lemon juice
2 tablespoons distilled white vinegar
In 6-quart saucepan, combine sugar and water. Bring to a boil over
medium heat and simmer until the syrup reaches 234 degrees on a cooking
thermometer. Remove from heat, and add tomatoes, mixing well. The syrup
may change consistency, but continue stirring and eventually tomatoes
will mix evenly. Return to heat and add chilies, basil, lemon juice, and
vinegar. Simmer, uncovered, on very low heat until the mixture thickens,
about 11/2 to 2 hours. Stir often, being careful not to burn. Jam will
darken. Ladle into sterile jars, leaving 1/4 inch of headspace. Cap and
seal. Process for 15 minutes in a boiling water bath canner.
Makes 4 half pints.
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