In medium saucepan (see tip), mix together tomatoes and sugar. Let stand for 10 minutes. Bring to boil; reduce heat to medium-low and simmer for 15 minutes, stirring couple of times. Stir in balsamic vinegar, chipotle pepper, cumin, and salt. Continue simmering, uncovered, for 50 minutes, stirring occasionally. Stir in basil and simmer for 10 minutes, or until jam has thickened. You’ll know it’s finished cooking when, running spoon through middle of jam, liquid doesn’t run back to middle of pot. Let jam cool.