Instructions: In a 6-quart saucepan, combine sugar and water. Bring to a boil over medium heat and simmer until syrup reaches 234 degrees on a cooking thermometer.

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

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

Ladle into clean jars, leaving 1/4 inch head space. Cap and seal. Process for 15 minutes in a boiling-water canner.

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