3 1/2 lbs tomatoes, coarsely chopped
3/4 C. brown sugar
1/2 C. balsamic vinegar
1/4 C. bottled lemon juice
1 tsp. salt
1/2 tsp. coriander
1/4 tsp. cumin
1 T. red pepper flakes
1/2 C. chopped fresh basil
1 tsp. sugar
2 tsp. pectin

Mix tomatoes, brown sugar, balsamic vinegar, lemon juice, salt, coriander, cumin and red pepper flakes in a 3 1/2 quart dutch oven. Bring to a boil then reduce to a simmer and cook until reduced by half, about 30 minutes. Stir in basil. Continue to cook until reduces slightly, about 30 minutes longer. Puree with immersion blender until smooth. In a small bowl mix sugar and pectin. Bring jam to a rapid boil, add pectin and stir until dissolved. Continue boiling jam for 2-3 minutes until reaches jelly point. Ladle jam into hot, sterile half-pint or 4oz. jars leaving 1/4-inch headspace. Process jars in a boiling water bath for 25 min.