I’ve been harvesting a lot of tomatoes from the garden lately. I know, I haven’t done my annual garden post. I haven’t had the time (yet). But just know that everything is growing like crazy. I’ve picked about 12 tomatoes and so far other than the small Yellow Taxi tomatoes, each one has been around one pound- some have been almost 2 pounds. EACH. Big Beef, Brandywine and Better Boy have been doing just fine & providing us with a lot of ‘maters. And the peppers, too. I’ve got loads of Ancho Poblano’s if anyone wants. Just kidding. They’re mine.
So I decided, when I got my second shipment of the 2016 Canbassador program, to make something different.
This is the fourth year I’ve been a Canbassador, and it makes me love every summer even more because I eagerly wait for these beautiful shipments of stone fruits direct from Washington State. Let me tell you- the fruit from Rainier Fruit and Washington State just gets more beautiful every season. Over the years, with this gorgeous fruit, I’ve made vanilla brandied peach jam, nectarine basil preserves, peach & pepper salsa, vanilla bean sliced peaches in syrup, a beautiful (and easy!) peach, bourbon & black walnut crostata, mint julep peaches, which were such a hit around here I’ve already had pre-requests for them if I get a batch of fresh peaches. I also made grilled peaches with ricotta cream & honey, which were also amazing and a great use for those peaches not suitable for canning (too many soft spots, overripe, not ripe enough, etc). Last year there was a triple stone fruit crisp, spiced nectarine jam, nectarine & blackberry jam with purple ruffles basil, canned cherries in a light syrup, cherry preserves with jasmine green tea, mini-cherry pies made with Pimm’s No. 1 Cup and a cherry sauce I served with vanilla panna cotta. This year alone I made sour cherry jam and canned whole cherries in coconut syrup on top of a delicious almond ricotta cannoli cake topped with fresh cherries (and strawberries).
So, anyway, the garden. And those big, beautiful tomatoes. I was originally going to just make a tomato jam and a peach jam separately this summer. But why do that when I could combine them both and make one amazingly interesting jam? Add to it the fact that our pepper plants are cranking out some crazy amounts of Red Rocket chilies… and that’s where I got this inspiration from. Thanks to Love and Olive Oil and the Ball Complete Book of Home Preserving for the technical & recipe help.
HOT TOMATO AND PEACH JAM
Makes roughly 4 1/2 pints
Ingredients:
- 3 lbs. tomatoes, peeled, cored and chopped (I used the varieties I discussed above; Roma also works)
- 2 large or 3 small peaches, peeled, pitted and chopped
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 2-3 chili peppers (I used 2 Red Rockets; jalapeños, Ring of Fire, banana peppers, Serrano’s, Jimmy Nardello’s, whatever you have/can tolerate will work)
- 3 teaspoons Pomona’s Pectin
- 4 teaspoons calcium water
Directions:
- Prepare your jars. Sanitize or wash them and keep them hot. Get your lids and bands ready, as well as a clean tea towel.
- Place the chopped, peeled and cored/pitted tomatoes and peaches in a large pot. Add the lemon juice. Finely dice the peppers (include the seeds for more heat) and add to the pot. Heat over medium high heat until reduced by 1/3; around 30 minutes.
- Meanwhile, add the pectin powder to 1/2 cup sugar in a small bowl. Set aside.
- When the mixture is reduced, zap with an immersion blender to smooth it out if desired. Add pectin and sugar mixture and quickly stir/whisk to combine. Add the remaining sugar and bring to a rolling boil that can’t be stirred away. Continue boiling hard for one minute.
- Remove from heat and skim foam. Ladle into jars, leaving 1/4″-inch headspace. Place lids and bands and process in a waterbath for 10 minutes. Allow to sit on clean tea towel for 24 hours. Any jars not sealed must be refrigerated and used within 2-3 weeks. All other jars are good for 1 year when kept in a cool dark place.
This is an excellent addition to a charcuterie platter because it works so well with cheese- not to mention meats. And it actually makes a great addition to grilled cheese, too. Not to mention it’s excellent right out of the jar on a cracker.
Depending on the color of your tomatoes, your jam will look different. That’s okay.
Also- you control the heat. If you can’t stand anything hot, use a mild pepper or even a Bell pepper. Or just leave the pepper out. If you like things crazy hot, throw a Habanero or Scotch Bonnet up in there!
Hey there! I know this is somewhat off topic but I was wondering
if you knew where I could locate a captcha plugin for my comment form?
I’m using the same blog platform as yours and
I’m having trouble finding one? Thanks a lot!
Good information. Lucky me I came across your website by chance (stumbleupon).
I have book marked it for later!
Excellent pieces. Keep posting such kind of info on your page.
Im really impressed by your site.[X-N-E-W-L-I-N-S-P-I-N-X]Hello there, You’ve done an excellent job.
I will definitely digg it and personally recommend to
my friends. I am confident they’ll be benefited from
this website.
Very interesting topic, appreciate it for posting.
I have been surfing online more than three hours today, yet I never found any interesting article like yours.
It’s pretty worth enough for me. In my opinion, if all website owners and bloggers made good content as you did, the internet
will be much more useful than ever before.
Unquestionably believe that which you said.
Your favorite reason seemed to be on the web the simplest thing to be aware of.
I say to you, I certainly get irked while people think about worries that they plainly don’t know about.
You managed to hit the nail upon the top as well as defined out the whole thing without having side-effects , people could take a
signal. Will likely be back to get more. Thanks
Someone necessarily help to make severely articles I’d
state. This is the very first time I frequented your web page and to this point?
I surprised with the research you made to make this actual submit incredible.
Great task!
Awesome post.
What’s Happening i’m new to this, I stumbled upon this I’ve discovered It absolutely useful
and it has helped me out loads. I hope to give
a contribution & aid different customers like its aided me.
Great job.
Highly energetic article, I liked that a lot. Will there be a part 2?
Some really grand work on behalf of the owner of this site, absolutely great content.
I am in fact happy to glance at this web site posts which carries plenty
of useful facts, thanks for providing these kinds of information.
Hey, I think your site might be having browser compatibility issues.
When I look at your blog site in Safari, it looks fine but when opening in Internet Explorer, it has
some overlapping. I just wanted to give you a quick heads up!
Other then that, fantastic blog!
Hi to every one, since I am really eager of reading this web site’s post to be
updated regularly. It contains pleasant material.
What i don’t understood is in reality how you’re no longer actually much more well-appreciated
than you might be right now. You’re so intelligent. You understand therefore considerably on the subject of this subject,
made me individually imagine it from a lot of various angles.
Its like women and men are not involved unless it is
one thing to accomplish with Girl gaga! Your individual stuffs excellent.
Always handle it up!
I was recommended this web site by my cousin. I am not sure whether this post is written by him as nobody else know such detailed about my trouble.
You are amazing! Thanks!
Why people still make use of to read news papers when in this
technological world all is presented on web?
Inspiring quest there. What happened after? Good luck!
When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment
is added I get four e-mails with the same comment. Is there any way you can remove people from that
service? Many thanks!
Hi, i think that i saw you visited my website thus i came to “return the favor”.I am trying to find things to improve my site!I
suppose its ok to use a few of your ideas!!
It’s actually very difficult in this full of activity
life to listen news on TV, therefore I only use world wide web for that purpose, and
get the latest news.
Its not my first time to pay a quick visit this
web page, i am visiting this site dailly and take
good data from here daily.
Please let me know if you’re looking for a article writer for your blog.
You have some really good articles and I feel I would be
a good asset. If you ever want to take some of the load off, I’d absolutely love
to write some content for your blog in exchange for a link back to mine.
Please blast me an email if interested. Thank you!