Ingredients:
-
6
Large ripe tomatoes
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Large bunch of fresh basil
-
Stems included
-
Rinds of 1 lemon & 1 lime
-
6 1/2 c
Sugar
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1/4 c
Fresh lemon juice
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2 T
Worcestershire sauce
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1/2 ts
Ground cinnamon
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1/2 ts
Butter
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1
Pouch liquid pectin
Directions:
- Core, peel, and crush the tomatoes; measure 3 cups into a large kettle.
- Add the basil and bring to a boil, then reduce heat and simmer uncovered over medium low heat for 10 minutes; discard the basil.
- Add the rest of the ingredients except the pectin and bring to a hard boil.
- Boil hard for 1 minute, stirring constantly.
- Remove from the heat, add the pectin, then quickly skim off the foam.
- Ladle at once into hot sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims and adjust the lids.
- Process in a boiling hot-water bath for 15 minutes after the water returns to a boil.
- Store in a dark place; the jam may take several weeks to thicken.
- ADAMS, Marcia Heartland Clarkson Potter/Publishers New York Submitted by John Hartman Indianapolis, IN
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