As I was writing and testing sweet and savory jams this Herbed Tomato Jam quickly became one of my favorites. The best way to eat it is on a toasted baguette with cream cheese. Yum! When we were canning this for the video, Emmaline’s husband came for a visit and we gave him a sample. At first, he didn’t want to bother us with the time it took to make him a sample, but once he gave in his enjoyment was audible. Responses to our canning such as those he gave us are what compels us to continue to try new recipes that our families will love. This Herbed Tomato Jam is one that everyone seems to love.
Herbed Tomato Jam
This recipe makes 5 half-pints of Herbed Tomato Jam.
3 Cups peeled, seeded, chopped Tomatoes (If you have questions about how to blanch tomatoes, take a look at our blanching tomatoes video.)
4 1/2 Cups Sugar
1/4 Cup Lemon Juice
6 Tbsp Pectin
1 Tbsp Minced Garlic
1 Tsp Lemon Peel
1 Tsp Basil
1 Tsp Oregano
1/2 Tsp Butter
Cooking Herbed Tomato Jam:
Bring to a boil
Place all ingredients except sugar in a large pot. Bring to a boil.
Add sugar. Return to a rolling boil.
Boil for 1 minute.
While your jam is heating on the stove it is time to prepare your canning equipment.
Place your pint jars in the oven to heat at 250 degrees Fahrenheit.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling and Processing Jars of Herbed Tomato Jam:
Fill the jars leaving 1/4-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Herbed Tomato Jam