I ran out to the garden with my trusty garage sale colander (love this thing) and picked all my golden beauties. I planted over 30 varieties of heirlooms this year, so this jam was made with a motley crew of sungold, taxi, big rainbow, azoychka, valencia, moonglow, kellogg's breakfast, persimmon, and yellow brandywine).
I was nervous about adding the basil suggested in the recipe. The jam was so incredibly sweet on its own, you could practically put it on a PB&J. However, I wanted to truly delve into the realm of savory jams, so I added the basil. It adds a nice flavor and I like the little ribbons of green (I did my best attempt at a chiffonade). I'm looking forward to trying this out on a bagel and cream cheese or as a sweet and sticky glaze on meat. Maybe I'll even try that PB&J!