Basil Peach Heirloom Tomato Jam
Fresh basil and juicy sweet peaches add the perfect summer touch to this heirloom tomato jam! Wonderful spread on a toasted baguette and an incredible condiment for a charcuterie board.
Servings 2 cups jam
Calories 44kcal
Ingredients
- 1 lb (about 4 medium) ripe heirloom tomatoes, cored
- 1/2 lb (about 3 medium) ripe peaches, peeled, cored, and cut into 2-in cubes
- 3/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon grated fresh ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup finely chopped fresh basil (do not chop basil until just before using otherwise it will turn brown)
Instructions
- Bring a large saucepan of water to boil over medium-high heat. Using a slotted spoon, plunge cored tomatoes into boiling water for 3-5 minutes until tomato skins begin to loosen. Remove tomatoes from water and let cool.
- Once cool enough to handle, remove skins and cut tomatoes in half, scooping out seeds and discarding. Chop tomatoes into 2-in pieces.
- In a medium saucepan over medium heat, combine tomatoes, peaches, sugar, vinegar, ginger, red pepper flakes, salt, and black pepper. Bring jam to a boil over medium heat, then reduce heat to medium and let simmer, stirring occasionally, for about 1 hour until mixture is jam consistency.
- Remove jam from heat and stir in chopped basil. Season jam to taste with additional salt and pepper. Allow jam to cool before transferring to a 1-pt mason jar and storing in refrigerator. Serve peach tomato jam with eggs and toast, on a burger, on a toasted baguette, etc.
Notes
Store jam in refrigerator up to 2 weeks.
Nutrition
Serving: 2tablespoons | Calories: 44kcal | Carbohydrates: 11.3g | Protein: 0.4g | Fat: 0.1g | Sodium: 149mg | Potassium: 86mg | Fiber: 0.5g | Sugar: 10.6g | Calcium: 5mg