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TOMATO BASIL JAM

TOMATO BASIL JAM
Try this special jam with breads or with meats

3 1/2 pounds tomatoes, peeled, cored, and seeded

3 tablespoons snipped fresh basil or 1 tablespoon dried basil, crushed 1/4 cup lemon juice 3 cups sugar

1) 1 1/4-ounce package light
powdered fruit pectin

Finely chop tomatoes to make 3 1/2 cups. In a 6 to 8-quart kettle or Dutch oven simmer tomatoes, covered, for 10 minutes; measure 3 1/3 cups. Return tomatoes to kettle.

Add basil and lemon juice. Stir 1/4 CUp sugar into the pectin. Stir pectin mixture into tomato mixture. Bring mixture to a full rolling boil, stirring constantly. Stir in remaining sugar.

Return mixture to full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle at once into 5 hot, clean, half-pint canning jars, leaving a l/4-inch head space. Adjust lids. Process in boiling water bath for 15 minutes (start timing when water comes to boiling). Immediately remove jars from water bath.
Makes 5 half pints.

Per tablespoon 33 cat, 8 g carbo, 45mg potassium.