Prepare the Fruit: Blanch the cored heirloom tomatoes in boiling water for 3-5 minutes until the skins loosen. Transfer to an ice bath, peel, chop, and remove the seeds. Dice the peaches.

Cook the Jam: In a medium saucepan, combine the tomatoes, peaches, sugar, apple cider vinegar, ginger, red pepper flakes, salt, and black pepper. Bring to a vigorous boil over medium heat.

Simmer: Reduce heat to medium and let the mixture simmer for about 1 hour, stirring occasionally, until it thickens to a jam-like consistency.

Finish: Remove from heat and stir in finely chopped fresh basil. Adjust seasoning if needed.

Cool and Store: Allow to cool for 20-30 minutes before transferring to a clean mason jar. Seal and store in the refrigerator for up to 2 weeks.