Tomato Basil Jam

This has been a big hit since I made it, and I am sure your family will love it too!  I just got finished making the second batch!

3 C peeled and chopped tomatoes
3 TBS basalmic vinegar
1/4 C lemon juice
1 TBS lemon zest
2 tsp finely minced garlic
2 shallots finely minced
1/4 tsp red pepper flakes
1 tsp salt
1 box pectin
3 C granulated sugar
2 TBS finely chopped fresh basil

Canning supplies for a hot water bath, including 4-8 half pint jars with 2 piece lids.

Prepare jars and lids with hot water bath.I am not listing all the steps here, because my regular readers may get sick of it, but I did list them in the Grape Jelly post as well as the Strawberry Jam post.

Place tomatoes, vinegar, lemon juice, lemon zest, garlic, red chili flakes, and salt in a large pot over high heat.  Stir in pectin.  Bring to full rolling boil.  Stir in sugar and bring to rolling boil again, cook at rolling boil for 1 minute.

After cooking, while cooling a bit

Remove from heat.  Cool 6 minutes.  Stir in basil.  Fill hot  jars. Process 15 minutes in a hot water bath.  Don't forget to label and date your jars!

Edit:  I have made this recipe a couple of times.  The first time, I had some tomato juice in the pot because I didn't strain the fruit good.  The batch didn't set.  The second time I made it, I did strain all of the juice off of the chopped fruit, and it didn't set either.  You can call it a sauce, but the flavor is phenomenal, either way!