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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. NOTES : Takes about 1 1/2 pounds of tomatoes. Wash tomatoes in cool, running water. Remove skins by dipping in boiling water 30 to 60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores. Original recipe used MCP pectin. I tried Sure-Jell and it did NOT work.
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