Tomato-Basil Jam

Directions

1. 1
   Wash tomatoes; remove peel, stem ends, cores and seeds.
2. 2
   Finely chop tomatoes. Measure 3 1/2 cups.
3. 3
   Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
4. 4
   Measure again--3 1/2 cups and return to pan.
5. 5
   Add lemon juice and basil.
6. 6
   Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
7. 7
   Heat to a full rolling boil, stirring constantly.
8. 8
   Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
9. 9
   Boil hard for 1 minute, stirring constantly.
10. 10
    Remove from heat and skim foam with a metal spoon.
11. 11
    ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
12. 12
    Cool on wire racks.