Turning fresh tomatoes into a delicious jam means more flavor per bite! It pairs especially well with our Mushroom and Zucchini Burger recipe.
In a non-reactive sauce pan, combine tomatoes, sugar, balsamic vinegar, and salt. Bring to a boil, then adjust the heat to simmer for 30 minutes, stirring occasionally. Add garlic and basil and simmer for 30 additional minutes, or until mixture thickens. Allow to cool, and transfer to a sealed container. Jam will keep in refrigerator for 2 weeks.
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