When I see pints of cherry tomatoes at the farmers' market in late October, I can't resist buying them, even though they aren't nearly as sweet and perfect as the ones I buy through the summer. My preferred method of cherry tomato preparation is to pop them right in the mouth, maybe with a sprinkle of sea salt, but sometimes these berries need a little help. <br /> <br />So I make them into jam. I spoon it into small containers so I can have a "fresh" container of it when I want. This jam is not too sweet and has just a hint of vanilla which goes deliciously with the tomatoes. Though I make this recipe for tomatoes that are not at their peak, it works wonderfully for tomatoes at their prime as well. Spread on buttered toast or on roasted pork, it makes for one of my favorite snacks.

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