Recipe: Recipes: Tomato Preserves and Tomato-Basil Jam

Tomato Preserves
5 lb ripe tomatoes
4 lb. sugar
2 lemons, sliced thin

Scald and peel tomatoes; remove as many seeds as possible. Add sugar; let stand overnight. Drain off juice; boil juice rapidly until is psins a thread when dropped from spoon. Add tomatoes and lemons; boil until thick and clear. Pour into hot sterilized jars; seal. Yield 5 half-pints.
From Blue Ribbon Recipes-1968--This recipe should probably be updated with a boiling water bath for 5 minutes

Tomato-Basil Jam
5 or 6 large ripe tomatoes, peeled, seeded, and finely chopped
1/4 cup lemon jiice
3 to 4 tablespoon coarsely chopped fresh basil
3 cups sugar, divided
1 package (1 3/4 ounces) powdered fruit pectin for low-sugar recipes

Place the tomatoes in a kettle. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add the lemon jice and basil. In a small bowl, combine 1/4 cup of the sugar and pectin and add to the tomatoes. Heat to a full rolling boil, stirring constantly. Add the remaining 2 3/4 cup sugar. Return to a rolling boil and cook for 1 minute, stirring constantly. Remove from heat and skim off the foam. Ladle the jam into hot, sterilized 1/2-pint canning jars, leaving a 1/4-inch headspace. Seal with lids and process in a boiling-water bath for 5 minutes.
From Blue Ribbon Recipes-1997

Happy Cooking and Preserving :o)