So many ways to savor the heirlooms. They’re bunching up for batches in the canner, saucing after a slow roast with garlic and herbs and oh so delectable fresh from the vine.

Of the many uses for tomatoes at harvest, we like fresh slices on sandwiches, topping for tacos, chunks in Indian curries, and canned in marinaras and salsas. Herein though is a new recipe to try: tomato-basil jam, perfect for fine cheese plates. It’s a sweet spread to hold heirloom goodness and fresh basil captive for special occasions in cold months to come.

Slow roast marinara is number one for stocking the pantry. See the recipe in previous article Saucing the Whole Tomato for bringing out the full, round flavor of tomatoes and garlic in a thick, rich sauce.

Salsa is a must make too, see recipe in Max Batch Salsa. This year the pantry expands from classic hot jalapeño and salsa verde with a newly minted peach salsa, diversified sweetness welcome.

But the nifty new number is tomato-basil jam, a self styled creation I have been planning on for a while. Designed as a spread accompanying fine bread and cheese platters, it’s delectable.

The deeply flavorful heirlooms combined with ample fresh basil in sweetness will spread bread and crackers and pair with a good Camembert, goat or sheep milk cheese beautifully. Often cheese plates are served with pickled items, a classic spread like a pepper relish or a trendy fig jam—this Tomato-Basil Jam is a new, super tasty addition.

Tomato-Basil Jam Recipe

5 c tomatoes

1 c fresh basil, packed

5 c sugar

1 package powdered pectin

1 t butter

-Set pint jars in boiling water canner on high; place lids and bands in a bowl to cover with water when boiling; set out all other canning supplies.

-Blend or fine chop tomatoes and basil; place in large sauce pot and set burner on high.

-Measure our sugar in separate bowl.

-Stir tomato basil mixture, scraping the bottom to avoid sticking; add pectin and butter and bring to a rolling boil.

-Add sugar and stir to combine, continuing heat on high.
-Stir by continuing to scape bottom of the pot until reaching a full rolling boil again.

-Meanwhile, remove hot jars from boiling water for filling; pour some boiling water over lids and bands.

-When jam mixture has reached a full rolling boil again, sustain boil with constant stirring for four minutes, then remove from heat.

-Pour into pint jars to within 1/2 in headspace; wipe rims with a clean hot cloth; lid and screw on bands to finger tightness.

-Place jars in canner and full boil for ten minutes; remove jams and let stand 12 hours.
Yield: about 4 pints

~Love from our kitchen to yours! Gina at Soul & Stomach