From the Kitchen of: Aunt Sadie
Source: A Year of Gifts of Good Taste, by Leisure Arts
3
lbs
Italian plum tomatoes, peeled and chopped (about 7 cups)
1/2
C
Chopped basil leaves
3
tbsp
Freshly squeezed lemon juice
1
pkg (1-3/4 oz)
Powdered pectin
5
C
Sugar
In a heavy dutch oven, bring tomatoes to a boil over med-high heat. Reduce heat to medium. Simmer about 30 minutes or until tomatoes reduce to about 4 cups of tomatoes and juice. (cooking time will vary due to amount of juice in tomatoes) Increase to med-high again and add basil, lemon juice and pectin. Bring to a rolling boil and add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat, and skim off foam.
Spoon jam into sterilized heat resistant canning jars. Seal and cool to room temperature. Store in refrigerator.