Tomato-Basil Jam

• 2 1/2 lbs fully ripe tomatoes (about 5 large)
• 1/4 cup lemon juice
• 3 tablespoons snipped fresh basil
• 1/4 cup sugar
• 1 (2 ounce) package powdered fruit pectin (for lower sugar recipes)
• 2 3/4 cups sugar

1. Wash tomatoes; remove peel, stem ends, cores and seeds.
2. Finely chop tomatoes. Measure 3 1/2 cups.
3. Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
4. Measure again--3 1/2 cups and return to pan.
5. Add lemon juice and basil.
6. Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
7. Heat to a full rolling boil, stirring constantly.
8. Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
9. Boil hard for 1 minute, stirring constantly.
10. Remove from heat and skim foam with a metal spoon.
11. ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
12. Cool on wire racks.

fully ripe tomatoes, lemon juice, fresh basil, sugar, lower sugar, sugar

Taken from www.food.com/recipe/tomato-basil-jam-21030 (may not work)