Makes 4 half-pints
3 c. peeled and chopped tomatoes (about 1 1/2 lbs.)
3 T. balsamic vinegar
1/4 c. fresh lemon juice
1 T. finely minced lemon zest
2 t. finely minced garlic
2 shallots, minced
1/4 t. crushed red chili flakes
1 t. salt
3 c. sugar
2 T. finely chopped fresh basil
Place tomatoes*, vinegar, lemon juice, lemon zest, garlic, shallots,
red chili flakes and salt in a 6- 8 quart, heavy-bottom saucepot.
Place over high heat and bring to a FULL ROLLING BOIL (a boil you
can’t stir down), stirring constantly to prevent scorching. If the
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.
R emove from heat, stir in basil and fill ½ pint jars. 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.
Adapted from Chef Kathy Casey, 2009