Tomato Jam

Yield 1 pint

Ingredients:

4 lbs tomatoes

1 ½ cups sugar

1 ½ tablespoon balsamic vinegar

1 tablespoon lemon juice

1 1/2  teaspoon salt, divided

2 tablespoons olive oil

¼ cup basil, cut into ribbons

Directions

Preheat oven to 300 F.

Core and quarter tomatoes. 

Place skin side down on parchment lined baking sheet and sprinkle with 1 teaspoon salt and drizzle with olive oil. 

Roast for 1 hour. 

Let cool and remove skins. 

Place peeled tomatoes, sugar, vinegar, lemon juice, ½ teaspoon salt in a saucepan and bring to a simmer. 

Cook on medium heat for 15-20 minutes, consistently stirring to be sure the jam is not sticking to the bottom of the pan. Break up the tomatoes when stirring. 

When the sauce is thickened and shimmering it is ready. Run a spatula or spoon along the bottom of the pan, if the jam holds its shape and you can clearly see the bottom of the pan, you can be sure its done. 

Pour into jam jars and cap. Either let cool at room temperature and store in the refrigerator for up to 4 weeks or process in a hot water bath canner for 15 minutes and store in the pantry for up to 8 months.