5 Roma tomatoes
1 cup sugar
½ cup brown sugar
Juice of one lemon
⅛ teaspoon pepper
½ teaspoon salt
1 tablespoon chopped Basil
Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom. Put the tomatoes into the boiling water until their skins loosen, about 1 minute. Remove them from the water to a colander and let cool. Dump the water out of the pan and place the pan aside.
When the tomatoes are cool enough to handle, slip off their skins. Cut the tomatoes in half and gently squeeze out most of the seeds. Then dice the tomatoes into small pieces and put them back into the empty pan.
Stir in the remaining ingredients, sugars, lemon juice, basil, salt and pepper. Bring to a boil and cook over medium high heat for 8 - 10 minutes stirring frequently to ensure that the mixture is cooking evenly.
Remove from heat and pour the jam into a glass or ceramic bowl. This is a thin jam, if you prefer to have a thick jam, add 1 tbsp of cornstarch to a 1/8 cup of water, mix well and stir into pan with the other ingredients. Let cool completely. Makes ~2 cups
You can store this in refrigerator for up to two weeks, if it lasts that long :)