Small-Batch Basil and Cherry Tomato Freezer Jam
This jam is a sweet and savory way to use up any extra cherry tomatoes you might have on hand. It goes well with goat cheese or cream cheese on crackers.

Inspect 2 pint jars for cracks and rings for rust discarding any defective ones.

Immerse in simmering water until jam is ready.

Wash new unused lids and rings in warm soapy water.

Combine tomatoes sugar basil onion lemon juice vinegar salt pepper coriander and cumin in a medium saucepan over medium heat.

Bring to a boil stirring occasionally.

Reduce heat to low and simmer stirring occasionally until thickened and reduced by half 2 to 3 hours.

Remove from heat.

Divide jam between jars.

Allow to cool slightly before covering with lids.

Refrigerate jam for up to 2 weeks or freeze for up to 4 months.