4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. olive oil
1/2 cup honey
1/4 cup chopped fresh basil leaves
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Let's Make It
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
Remove skins and seeds from tomatoes. (See tip.) Finely chop tomatoes. Measure exactly 7 cups prepared tomatoes (with their juices) into 6- or 8-qt. saucepot; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until tomatoes are softened. Blend with immersion blender until smooth. (Or, use your regular blender or food processor to process the tomatoes, in batches if necessary, until smooth.) Add lemon juice, garlic and crushed pepper to tomatoes; mix well.
Combine 1/4 cup sugar and pectin. Add to tomato mixture in saucepot; mix well. Add oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in honey, basil and remaining 3-3/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
How to Remove Skins and Seeds from Tomatoes
Rinse tomatoes. Cut small "X" in bottom of each tomato. Fill large bowl with ice and water. Bring large saucepan of water to boil. Working in batches, carefully add tomatoes to boiling water; cook 30 sec. to 1 min. or until tomato skins start to crack. Immediately transfer tomatoes from boiling water to bowl of ice water to stop cooking process and help loose the skins. Let stand 1 min. Remove tomatoes from ice water; drain. Carefully slip skins off tomatoes. Cut tomatoes horizontally in half, then remove and discard seeds.
For a delicious appetizer, spread 1/2 cup Tomato Jelly over 8-oz. block of PHILADELPHIA Cream Cheese. Serve with crackers. Or, use as a condiment for your favorite sandwich, such as a grilled cheese sandwich.
If you like extra spice, increase the crushed red pepper to 1 tsp.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.