Tomato-Basil Jam - cooking recipe

Ingredients

2 1/2 lbs fully ripe tomatoes (about 5 large)
1/4 cup lemon juice
3 tablespoons snipped fresh basil
1/4 cup sugar
1 (2 ounce) package powdered fruit pectin (for lower sugar recipes)
2 3/4 cups sugar

Preparation

Wash tomatoes; remove peel, stem ends, cores and seeds.
Finely chop tomatoes. Measure 3 1/2 cups.
Place tomatoes in 6-quart kettle and heat to boiling; reduce heat, cover and simmer 10 minutes.
Measure again--3 1/2 cups and return to pan.
Add lemon juice and basil.
Combine 1/4 cup of the sugar with the pectin; stir into tomatoes.
Heat to a full rolling boil, stirring constantly.
Stir in the remaining 2 3/4 cups sugar; return to a full rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat and skim foam with a metal spoon.
ladle into hot, sterile jars, leave 1/4 in head space; wipe rim, adjust lids and process in boiling water bath 5 minutes.
Cool on wire racks.