Savory Corn and Basil Muffins with Ricotta and Tomato Jam

Name: Savory Corn and Basil Muffins with Ricotta and Tomato Jam
Ingredients: For the tomato jam:; 2 pounds tomatoes; 1 cup packed brown sugar; 2 cloves garlic, grated or finely minced; 1 1-inch piece of ginger, grated or finely minced; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon red pepper flakes; For the muffins:; 3/4 cup packed brown sugar; 4 tablespoons unsalted butter, melted; 3 large eggs; 2/3 cup sour cream; 1/3 cup olive oil; 1 cup milk; 2 2/3 cups all-purpose flour; 1 cup stone-ground cornmeal; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 ears of corn, kernels only; 3 tablespoons freshly chopped basil; 2 cups ricotta cheese; 1 handful basil, chiffonade (sliced thinly into ribbons)