Tomato Jam

2 pounds tomatoes (any type)
2 cups granulated sugar
1/2 cup lemon juice
1/4 cup fresh basil (finely sliced)

To peel tomatoes, cut cross in the bottom (opposite from stem end) and put in a pot of boiling
water until the skins of the tomatoes start to pull away.

Remove tomatoes from water. Peel tomatoes and put in pot with sugar. Stir to mix well.

Slowly bring to a boil whiles stirring constantly until sugar is completely dissolved. Take off the heat, stir in the lemon juice and the basil.

Cool completely on counter. Place in a container and keep covered in fridge.

This makes an excellent topping on toasted bread (Italian, bagel, biscuit) with a smear of cream cheese, ricotta cheese or as a spread/dip for crackers/veggies and also, as a condiment with grilled meats/fish.
Judy/Buffalo