At times when you have too many tomatoes & basil, make some jam to share! ~ Marlys
* As featured in Issue 8 of Adventures with Tea eMagazine!
Tomato-Basil Jam
Ingredients
- 3 Tomatoes medium-size
- 2 Tbsp Lime juice
- 3 Tbsp Vinegar
- 1 cup Sugar
- 1 Tbsp Fiesta de Chai brewed tea brewed strong
- 1 tsp Sea salt
- 1/2 Tbsp Chopped basil
- 2 Tbsp Powdered pectin
Instructions
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Blanch and peel tomatoes, then crush them into a saucepan. Add lime juice, vinegar, sugar, salt and tea, then cook on medium-high heat for 15 minutes, stirring occasionally. Then stir in basil and pectin. Reduce to low and cook for 30-40 minutes more until the jam thickens.
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To test the gelling, place a spoon in the freezer for a few minutes. Pull it out and dip into the saucepan. Jam is ready when it clings to the spoon and doesn’t run off immediately.
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Pour into glass jars and once cooled, screw on the lids and store in refrigerator for up to 2 weeks. Makes two 8-ounce jars.
