Tomato Basil Jam
Sweet, savory, and perfectly balanced, this Tomato Basil Jam is a game-changer for your condiment collection. Made with fresh, ripe tomatoes, a blend of granulated and brown sugars, and a splash of apple cider vinegar, this jam offers a delightful mix of tangy sweetness and subtle herbaceous notes from fresh basil. The optional touch of red chili flakes adds a gentle kick of heat, elevating the flavor profile even further. Slow-simmered to perfection, this jam achieves a luscious, spreadable consistency that pairs beautifully with crusty bread, cheese boards, or grilled meats. Easy to make and irresistibly versatile, this homemade recipe is perfect for canning or enjoying fresh. Whether slathered on a sandwich or served as a dip, this tomato basil jam is destined to become a new favorite in your kitchen!
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Recipe Information
Ingredients
- 900 grams ripe tomatoes
- 200 grams granulated sugar
- 100 grams brown sugar
- 60 milliliters apple cider vinegar
- 15 grams fresh basil leaves
- 30 milliliters lemon juice
- 5 grams salt
- 2 grams ground black pepper
- 1 gram red chili flakes (optional)
Instructions
Wash the tomatoes thoroughly and remove the cores. Make a small 'X' on the bottom of each tomato with a knife to make peeling easier.
Bring a pot of water to a boil and blanch the tomatoes for 30-60 seconds, until the skins start to loosen. Transfer the tomatoes to an ice bath to cool, then peel off the skins.
Roughly chop the peeled tomatoes and place them in a large, heavy-bottomed saucepan.
Add the granulated sugar, brown sugar, apple cider vinegar, lemon juice, salt, and black pepper to the saucepan. If using red chili flakes, add them at this stage.
Place the saucepan over medium heat and bring the mixture to a boil while stirring occasionally to dissolve the sugar.
Reduce the heat to low and let the mixture simmer. Stir occasionally to prevent sticking and let it cook for about 60-75 minutes, or until the jam has thickened and reduced. The mixture should cling to a spoon without dripping off quickly.
Once the desired consistency is reached, chop the fresh basil leaves and stir them into the jam. Cook for an additional 2 minutes to infuse the basil flavor.
Remove the saucepan from heat and let the jam cool slightly before transferring it to sterilized glass jars.
Seal the jars and allow them to cool completely at room temperature. Store in the refrigerator for up to 2 weeks or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 321.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
