Pre-heat oven to 350. Use a non reactive pan (we use a glass pyrex)
4 cups ripe tomates, peeled and chopped (we use a variety of tomatoes).
1/4 cup of honey (we use wildflower)
3 tablespoons ginger infused honey
2 tablespoons unseasoned rice vinegar
3 tablespoons fresh basil chopped fine
salt to taste
Mix together the tomatoes, honey, honey infused with ginger, unseasoned rice vinegar and salt. pour in non reactive pan and cook for at least 30 minutes and check to see if consistency is to your liking (you can stir occasionally if needed). Since ovens vary, we cook ours about about 40 minutes (oven temps and times may vary depending on how how your oven runs and how thick you like the jam, it’s ok to cook it down to a thick jam if you like, just keep an eye on it) because we like a thick jam consistency. Remove from oven and sprinkle with basil.
Note: You can make this spicy by adding hot honey instead of wildflower (or which ever honey is your favorite to use, experiment with it. We’ve also tossed in a few drops of Tobasco to turn up the heat.