Title: Tomato Basil Preserves
Categories: Condiment Jam Herb
Yield: 9 1/2 pints

6		Large ripe tomatoes
		Large bunch of fresh basil
		Stems included
		Rinds of 1 lemon & 1 lime
6 1/2	c	Sugar
1/4	c	Fresh lemon juice
2	tb	Worcestershire sauce
1/2	ts	Ground cinnamon
1/2	ts	Butter
1		Pouch liquid pectin

Core, peel, and crush the tomatoes; measure 3 cups into a large kettle. Add the basil and bring to a boil, then reduce heat and simmer uncovered over medium low heat for 10 minutes; discard the basil. Add the rest of the ingredients except the pectin and bring to a hard boil. Boil hard for 1 minute, stirring constantly. Remove from the heat, add the pectin, then quickly skim off the foam.

Ladle at once into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling hot-water bath for 15 minutes after the water returns to a boil. Store in a dark place; the jam may take several weeks to thicken. ADAMS, Marcia Heartland Clarkson Potter/Publishers New York Submitted by John Hartman Indianapolis, IN

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