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    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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