Peach Tomato Jam Recipe

A glass jar of bright red-orange jam with a wooden spoon in it.

Brilliantly colored peach tomato jam is a sweet jam combining two summer favorites spiced for fall. A great transitional jam to bring the last of your summer produce into the fall with you!

Course Condiments and Jams

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings oz

Calories 132kcal

Author Jennifer Field

Ingredients

¾ pounds peach slices skins on so organic if you can get them
1 ¼ pounds cored ripe tomatoes
1 pound sugar See NOTES
¼ cup apple cider vinegar
1 ½ teaspoons kosher salt 7.5 grams, I use Morton's.
2 cinnamon sticks
1 teaspoon ground roasted ginger or regular
6 whole allspice berries

Instructions

Place all your ingredients in a heavy-bottomed saucepan and heat to boiling.
Cook until all the fruit is very soft.Run the mixture through a food mill, discarding the skins and any bits of allspice berries. Hold onto the cinnamon sticks. Don't forget to scrape down the underside of your food mill to get all the pulp that will inevitably accumulate there.
Put everything back into the pot and continue cooking at a medium boil until the temperature reaches 220F. Stir often so it doesn't stick.
Pour into a pitcher (or use a canning funnel) and then fill clean jars with the mixture. Allow it to cool and store in the fridge for 3-4 weeks.

Notes

To make an even sweeter jam, you can use up to 1 1/2 pounds of sugar, or about 3 cups.

You may substitute lemon juice for the red wine vinegar if you prefer. I like the bite of the red wine vinegar, especially with a jam I wanted to read more as a fall-type jam.

The jam will keep in the fridge for a good 3-4 weeks, especially if you use the larger amount of sugar. For longer storage, you may freeze it for up to 6 months.

Nutrition