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Yellow Tomato Jam

Source of Recipe


The Big Book of Preserving the Harvest






List of Ingredients



• 4 cups sugar
  
• 3/4 cup water
  
• 6 cups tiny pear-shaped yellow tomatoes
  
• 3 jalapeno chilies, seeded and finely chopped
  
• 3 Tbsp fresh basil leaves
  
• 3 Tbsp fresh lemon juice
  
• 2 Tbsp distilled white vinegar
  






Instructions



1. In a 6-quart saucepan, combine sugar and water. Bring to a boil over medium heat and simmer until syrup reaches 234 degrees on a cooking thermometer.
   
   
2. Remove from heat and add tomatoes, mixing well. The syrup may change consistency, but continue stirring and eventually tomatoes will mix evenly.
   
   
3. Return to heat and add chilies, basil, lemon juice and vinegar. Simmer, uncovered, on very low heat until mixture thickens, about 1-1/2 to 2 hours. Stir often, being careful not to burn. The jam will darken.
   
   
4. Ladle into clean jars, leaving 1/4-inch headspace. Cap and seal. Process for 15 minutes in a boiling-water canner.