We've done plenty of tomatoes into salsa already this year, so I wanted to try something different. I had found a recipe for Tomato Basil Jam. Although I should have used the tomatoes from our garden, I wanted a different variety. We picked up some yellow cherry tomatoes at the farmers' market to use with our basil for this jam.
Tomato Basil Jam
4 lbs. yellow tomatoes (the sweeter, the better)
1/2 cup lemon juice
3 cups sugar
1/4 cup basil
Cut tomatoes in half, and let them sit an hour to release their juices. Add lemon juice and sugar. Cook over medium-high heat until mixture comes to a boil. Boil 30 to 35 minutes until tomatoes reach consistency of jam. Remove from heat, stir in chopped basil and pack into hot sterilized jars. Boil in a hot water bath 10 minutes.
Note: My yield was 9 quarter pints.
Extra Note: I made a second batch using red tomatoes, which looks just as pretty. I don't believe this batch is quite as sweet as the yellow.