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TOMATO BASIL JAM
Active Time : 45 minutes Total Time : 1 1/2 hours Serves : 2 cupsINGREDIENTS
- 2 14.5 ounce cans petite diced tomatoes with garlic & olive oil undrained
- 1/2 cup granulated sugar
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1/3 cup chopped fresh basil leaves
- 1 tablespoon balsamic vinegar
DIRECTIONS
In medium saucepan over medium heat, simmer tomatoes with juice until liquid has evaporated, stirring frequently (about 25-30 minutes).
Stir in sugar, lemon juice and zest. Bring to a boil; gently boil 10 minutes, stirring frequently.
Remove from heat; stir in basil and vinegar. Salt and pepper to taste.
Cool to allow jam to thicken (about 45 minutes). Jam may be refrigerated, covered, up to 1 week.