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Basil Peach Heirloom Tomato Jam brings together summer’s juiciest ingredients into a spread that brightens any breakfast table or charcuterie board. The subtle heat of ginger and pepper flakes balances sweet peaches and vibrant tomatoes, while a hit of fresh basil rounds everything out with garden-fresh flavor. I reach for this jam when my basket overflows with tomatoes and peaches, and it always vanishes quickly from the fridge.
When I first made this jam during a late August farmer’s market haul, I was surprised how the ginger spark and basil perfume elevated tomatoes and peaches into something totally new. Now it is a must whenever stone fruit season peaks.
Ingredients
- Heirloom tomatoes: Choose ripe and slightly soft at the stem for the best sweetness and minimal mealiness
- Peaches: Look for fragrant fruit that yields to a gentle press Avoid very firm or overripe peaches
- Granulated sugar: Ensures the jam thickens and balances acidity
- Apple cider vinegar: Adds brightness and helps preserve flavor
- Fresh ginger: Look for firm unwrinkled root with papery skin This adds a fresh kick
- Red pepper flakes: Choose a brand with vibrant red color for lively heat
- Salt: Essential for depth and bringing out both fruit and savory notes
- Black pepper: Seek ground pepper that is aromatic for a gentle heat
- Fresh basil: Snip right before using for vivid green color and intense aroma
Step-by-Step Instructions
- Prepare the Tomatoes:
- Bring a big pot of water to a rolling boil Place your cored tomatoes in one at a time Watch as the skins blister usually within three to five minutes Remove each tomato as soon as the skin starts to peel back Use a slotted spoon so the water drains away Let them cool until comfortable to handle This step makes it easy to get a silky jam texture without tough skins
- Slip and Chop Tomatoes:
- Gently pinch and peel away the loosened tomato skins Slice each tomato in half Use your fingers or a small spoon to scoop out the seeds for a less watery jam Chop the flesh into rough two inch pieces The pieces do not need to be perfect since they will cook down
- Combine and Cook:
- In a medium saucepan mix tomatoes peaches sugar vinegar ginger red pepper flakes salt and pepper Turn the heat to medium and bring the pot to a steady simmer The sugar will dissolve and the juices will begin to flow Scrape the sides and bottom often with a wooden spoon so nothing burns
- Simmer Until Jammy:
- Lower your heat slightly when the mixture starts bubbling steadily Let it simmer uncovered for about an hour Stir occasionally Breaking up larger fruit pieces as you go The mixture should become thick and glossy Drag your spoon through it and the trail should stay for a moment
- Finish with Basil:
- Once the jam looks jammy and glossy remove the pan from the heat Cut your basil finely with a sharp knife just before you add it Stir the basil in so the leaves wilt gently Season with more salt or pepper to your liking Let cool to room temperature before moving into a clean glass jar
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The way the basil perfume blooms right as you add it is pure kitchen joy I will always remember my youngest daughter sneaking warm spoonfuls before it set fully because she loved the sweet ginger heat just as much as I did
Storage Tips
Store the cooled jam in a very clean glass jar in the refrigerator where it keeps happily for up to two weeks Make sure to use a clean spoon every time to avoid contamination For longer storage ladle the hot jam into a sterilized jar and seal tightly While this recipe is best for fridge storage I have sometimes frozen small portions if I want a taste later in the fall
Ingredient Substitutions
If you do not have heirloom tomatoes you can swap in another ripe variety like Roma or beefsteak Just aim for juicy and flavorful rather than mealy For peaches nectarines work as an easy substitute since they do not need peeling For extra savory depth a small sprig of fresh thyme stirred in with the basil is lovely
Serving Suggestions
Spoon this jam onto sourdough toast or English muffins for a sweet and savory breakfast It also shines on top of grilled chicken or pork and makes a beautiful addition to any cheese board My friends rave about using it as a burger spread The touch of vinegar helps it pair beautifully with rich creamy cheeses
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I have found that eating this jam with a piece of warm toast on a cool morning truly captures the last burst of summer sunshine Give it a try with whatever tomatoes and stone fruit you have on hand and you will see why it disappears so quickly in my house
Frequently Asked Questions
- → How do I peel heirloom tomatoes easily?
Score the bottoms and blanch tomatoes briefly in boiling water. The skins will slip off once cooled.
- → Can I use yellow or white peaches instead of regular?
Yes, both varieties work well and add their unique sweetness to the jam.
- → How spicy is this jam with red pepper flakes?
The heat is subtle and balances the sweetness, but you can adjust to your preference.
- → What are some serving ideas for this jam?
Spread on toast, spoon over eggs, pair with cheese platters, or use as a burger topping.
- → How long does this jam keep in the refrigerator?
Stored in a sealed jar, it stays fresh for up to two weeks in the fridge.