Cut Sungold tomatoes in half, or, if using larger yellow tomatoes, chop them into smallish pieces.

Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice.

When ready to cook, prep canning pot and jars and place jam pot over high heat. Add lemon juice and bring to a boil.

Cook at a boil for 30-35, stirring frequently, until the tomatoes have softened and the syrup has gotten thick. Check set with plate test. Once you’re satisfied with the set, remove the pot from the heat and stir in half the lemon zest and chopped basil. Taste and add remaining lemon zest only if you feel the jam requires it.

Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.

When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals. Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year.