In medium saucepan over medium heat, simmer tomatoes with juice until liquid has evaporated, stirring frequently (about 25-30 minutes).
Stir in sugar, lemon juice and zest. Bring to a boil; gently boil 10 minutes, stirring frequently.
Remove from heat; stir in basil and vinegar. Salt and pepper to taste.
Cool to allow jam to thicken (about 45 minutes). Jam may be refrigerated, covered, up to 1 week.
Serving Suggestion: Spread toasted baguette slices with soft goat cheese and top with jam.
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