Tomato Basil Jam

Tomato Basil Jam

Forget the ketchup, this savory sweet condiment will have everyone talking. It is also great on warmed crusty bread and tastes great with cheeses, cold meats and antipasti.


  • 2.5 pounds tomatoes
  • 3 cups sugar
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp finely minced lemon zest
  • 2 tsp finely minced garlic
  • 1/4 tsp crushed red chili flakes
  • 1/4 cup lemon juice
  • 3 tbsp fresh basil
  • 3 Tbsp powdered pectin for low or no sugar recipes
  • 1 tsp salt


  • Prepare a boiling water bath and jars to sterilize.
  • Seed, core and finely chop tomatoes. Measure 3.5 cups chopped tomatoes and place in heavy non-reactive pot with vinegar, lemon juice, lemon zest, garlic, red chili flakes and salt. Bring to boiling, stirring occasionally. Reduce heat and let simmer, covered, for 10 minutes. Stir in basil.
  • In a small bowl, combine 1/4 cup sugar and the pectin, stir into tomato mixture. Bring to full rolling boil, stirring constantly. Stir in remaining sugar (2 ¾ cups) and return to full boil. Boil hard for 1 minute then remove from heat. Skim off foam with a metal spoon.
  • Ladle jam into hot sterilized canning jars, leaving a ¼ inch headspace. Wipe jar rims and adjust lids and screw bands until resistance is met.
  • Process filled jars in boiling water canner for 15 minutes (adjusted for Calgary altitude). Remove jars from canner and let cool.


Adapted from Better Homes and Gardens