This sweet and tart jam will liven up an autumn cheeseboard and is equally delicious in any of your favorite recipes calling for ketchup or chili sauce. Spread it on meatloaf half-way through baking to make a savory glaze or serve with eggs for brunch.
WASH tomatoes. Core and slice into quarters. Cook until soft in large sauce pot or Dutch oven. Puree mixture using an electric food strainer or food mill to remove peels and seeds.
RETURN puree to sauce pot and simmer over medium-high heat until reduced by half, stirring frequently to prevent sticking. Add pectin, lemon peel, salt, pepper, balsamic vinegar, white wine and herbs, stirring to blend in pectin. Bring mixture to a boil over medium-high heat, stirring constantly. Add sugar, stirring to dissolve. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
LADLE hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.