4 pounds yellow tomatoes
3 cups granulated sugar
1/2 cup lemon juice
1/2 cup roughly chopped basil
Cut cherry yellow tomatoes in half, or, if using larger yellow tomatoes, chop them into smallish pieces. I actually boiled my cherry tomatoes and put them through the food mill to get the skins off. I also blanched and peeled the tomatoes. You can leave them on if you prefer. I also used a few of my "hillbilly Mr. Stripey" tomatoes, so I have a few spots of red in my jam.
|Yellow Cherry Tomatoes (Sun Gold & Pear)|
|Yes, I should have wiped the counter before taking the picture...but I'm all about keeping it real!|
Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice.
When ready to cook, prep canning pot and jars and place jam pot over high heat. Add lemon juice and bring to a boil.
Cook at a boil for 40-45 minutes, stirring frequently, until the tomatoes have softened and the syrup has gotten thick. Because I used cherry tomatoes, I had a bit more water and had to cook for about an hour and then it still was somewhat runny. Once you’re satisfied with the set, remove the pot from the heat and stir in chopped basil.
|You should pick the basil, wash, and tear it up (or cut it) BEFORE you get to this part of the recipe!|
Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.
|Use caution, as you can see from the steam, it is hot...and if you are multitasking and, say, talking on the phone at the same time.....I'm just saying!|
When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals. Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year.
|Aren't they lovely? And the other red tomatoes I canned today as a backdrop.|