Basil Peach Heirloom Tomato Jam (Print Version)
# Ingredients:
→ Produce
01 -
450 g ripe heirloom tomatoes, cored
02 -
225 g ripe peaches, peeled, cored, and cut into 5 cm cubes
03 -
1 tablespoon grated fresh ginger
04 -
1/4 cup finely chopped fresh basil
→ Pantry & Seasonings
05 -
150 g granulated sugar
06 -
2 tablespoons apple cider vinegar
07 -
1 teaspoon red pepper flakes
08 -
1 teaspoon salt
09 -
1/2 teaspoon ground black pepper
# Instructions:
01 -
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, lower cored tomatoes into the boiling water for 3 to 5 minutes until skins begin to loosen. Remove from hot water and let cool.
02 -
Once cool to the touch, remove the skins from the tomatoes and cut them in half. Scoop out and discard the seeds, then chop the tomatoes into 5 cm pieces.
03 -
In a medium saucepan over medium heat, add tomatoes, peaches, granulated sugar, apple cider vinegar, grated ginger, red pepper flakes, salt, and black pepper. Stir to combine.
04 -
Bring contents to a boil, then reduce heat to medium. Simmer, stirring occasionally, for approximately 60 minutes until mixture thickens and reaches jam consistency.
05 -
Remove saucepan from heat and immediately stir in chopped basil. Adjust seasoning with additional salt and pepper if needed.
06 -
Allow jam to cool completely before transferring to a 500 ml sterilized jar. Store in the refrigerator. Serve as a condiment with bread, eggs, burgers, or as desired.
# Notes:
01 -
Chop basil just before adding to preserve its vibrant color and aroma.
02 -
For a smoother texture, pulse the cooked mixture briefly with an immersion blender before adding basil.