As you recall I made a tomato jam earlier in the summer. It was glorious, I mean, honestly, on a sandwich, it almost made me cry. I also made a port-balsamic jelly which was pretty good. Naturally this got me to thinking about more balsamic recipes and more tomato recipes.
Then my Mom found and made this recipe. It tasted amazing. But I thought it could be more vinegar-y and more basil-y. So I played around and came up with this version. It’s a whisper more savory than the other recipe I posted before. I like this one better, simply because of the vinegar taste. I love vinegar.
Balsamic Tomato Basil Jam
- 3 cups peeled and chopped tomatoes (I leave the skins and seeds in, I worked hard to grow my tomatoes and I like the texture)
- 1/2 cups good balsamic vinegar (I recommend Lucero brand)
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 teaspoons finely minced garlic (I used fresh, but the stuff in the jar works great too)
- 1/4 cup finely minced onion (we’ve made it with and without, both are good)
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 6 tablespoons Ball classic pectin
- 3 cups sugar
- 3 tablespoons finely chopped fresh basil
Put the first 9 ingredients in a large heavy bottomed saucepan, and stir well.
Place over high heat and bring to a rolling boil. Mix in the sugar. When the full rolling boil takes place again, start timing and cook jam for 6 minutes.
Remove from heat, stir in basil and fill jars. Process jars in boiling water bath for 15 minutes.
This is fabulous on sandwiches, over cream cheese, on toast, straight from the jar. I’m probably going to make a few more batches to give as gifts, it’s that good.