Yields: 3.5 pints or 7 half pints jars
-3 cups granulated sugar
-1/2 cup lemon juice
-zest of two lemons, divided
-1/4 cup roughly chopped basilQuarter the tomatoes and then cut them into smallish pieces.Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juices.When ready to cook, prep canning pot and jars and place jam pot over high heat. Add lemon juice and bring to a boil.
Cook at a boil for 30-35 mins., stirring frequently, until the tomatoes have softened and the syrup has gotten thick. Check set with plate test.
Once you’re satisfied with the set, remove the pot from the heat and stir in half the lemon zest and chopped basil. Taste and add remaining lemon zest only if you feel the jam requires it.
Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals.
Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year. Enjoy!
Adapted from foodinjars.com… Read the rest
-2 t. Dijon mustard
-2 t. lemon juice
-3 T. extra-virgin olive oil
-1/4 cup pitted & chopped
-1 medium fennel bulb (3/4 pound)
-4 oz. radicchio, leaves torn into
-1/4 cup basil leaves, torn if large
-1 T. chopped chives (optional)
Whisk together, mustard, lemon juice,
olive oil, and 1/8 teaspoon pepper
in a large bowl until well blended.
Stir in olives.
Trim fennel bulb and remove tough
outer layer. Halve bulb lengthwise,
then thinly slice lengthwise using
mandoline adjustable blade slicer.
Add fennel, radicchio, basil, and chives to
vinaigrette in bowl and gently toss until
evenly coated. Season with salt and pepper.
Gourmet Live 2/2011