Tomato Chile Jam from Preserving by the Pint - Cooking by the Book

Ingredients

• 3 ⅓ ripe cherry tomatoes, rinsed, dried and halved
• 2 cups water
• 1 ¼ cups white wine vinegar
• 3 ¾ cups sugar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon black mustard seeds
• 3 garlic cloves, finely chopped
• 2 heaping teaspoons red pepper flakes