2. Remove from the heat and add the tomatoes, mixing well. The syrup may change consistency, but continue stirring and eventually the tomatoes will mix evenly.

3. Return to the heat and add the chiles, basil, lemon juice, and vinegar. Simmer, uncovered, on very low heat until the mixture thickens, about 1 1/2 to 2 hours. Stir often, being careful not to burn. The jam will darken.

4. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.

5. Process for 15 minutes in a boiling water-bath canner.

Submitted by: Jerrel C. Thomas