Tomato Basil Jam

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.

I'm not sure what to pair with this jam ... probably would be good for a version of bruschetta. It's definitely sweet and jammy with hints of savory from the basil.

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.