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Savory Tomato basil Jam
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Place tomatoes, vinegar, lemon juice, lemon zest, garlic, shallots, red chile flakes and salt in 6- to 8-quart, heavy-bottom saucepan. Stir in pectin. Place over high heat and bring to a full rolling boil (a boil you can't stir down), stirring constantly to prevent scorching. (If mixture starts to scorch, reduce heat a bit.) Stir in sugar. As soon as full rolling boil returns, start timing and cook jam 6 minutes. Remove from heat. Stir in basil. Fill jars and process in boiling water bath 15 minutes. With this method jam will keep up to 1 year stored at room temperature, or cool and refrigerate jam up to 3 months. Makes 4 half-pints.
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