Skip to Content

Spicy Tomato Peach Jam


A spicy tomato peach jam that is sweet, tangy, and has a nice kick of heat to it! Flavors of summer are possible anytime of year!

Spicy Tomato Peach Jam recipe via

Spicy Tomato Peach Jam recipe via

I’m constantly thinking about what easy appetizers can be made for entertaining. I have a weird obsession with finger foods. I just think they’re 1. cute and 2. the easiest things to make. I like how they can be displayed all nicely on cute platters and I like the idea that you can have multiple finger foods and everyone gets to sample a variety.

Holiday parties are right around the corner, if not already happening. This spicy tomato peach jam is the perfect finger food to put atop toasted crostini and cheese, specifically brie.

Oh good gosh, while I was photographing this, I could not stop eating my weight in jam, brie, and crostini. It was basically my breakfast and lunch.

Spicy Tomato Peach Jam recipe via

Spicy Tomato Peach Jam recipe via

I can already envision this at a holiday party – the brie would be on a cheese board with a variety of cheeses and the jam can be put in a cute little jar with a tiny spoon next to the cheeses. The breads would be spread out on a large platter in a fun circular pattern and you could also have an entire charcuterie board. Did I just plan your holiday party just now?

Spicy Tomato Peach Jam recipe via

Spicy Tomato Peach Jam

A spicy tomato peach jam that is sweet, tangy, and has a nice kick of heat to it! Flavors of summer are possible anytime of year!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 16 ounces

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Author: Julie Chiou


  • 5 large peaches, skins removed, pits removed, and sliced into 1" cubes
  • 1 1/2 pounds of cherry tomatoes
  • 1/2 cup granulated sugar
  • Juice of 2 lemons
  • 1 tsp crushed red pepper flakes more or less, to taste
  • 1 tbsp powdered pectin* (optional I did not cook mine with pectin)


  • In a large pot, add the cherry tomatoes to the pot and cook the tomatoes on medium high heat until they start to burst when you press them against the side of the pan. Once they start to burst, the skins will fall off the tomatoes; you'll want to discard those.
  • Carefully add the peaches to the pot, along with the granulated sugar, lemon juice, and crushed red pepper flakes (and add the pectin if using). Keep cooking and stirring until mixture becomes thick* and peaches have broken down and softened, about 15 minutes.
  • Take an immersion blender and pulse 4-5 times to get most of the chunks out and to have it be a smooth consistency. Cook for another 10 minutes then remove from heat and let cool before putting them in mason jars.
  • If you didn't use pectin in your jam, you'll want to store the jam in the fridge for up to two weeks.


I'm not a canning or jam expert but from what I understand about the process, if you use pectin, it'll thicken your jam more than lemon juice will. I like my jams runnier so I chose not to use pectin. If you choose to use pectin, start at 1 tbsp. and increase from there to get the desired thickness. Also, if you want to can this jam, here are some great tutorials on how to can jam properly: Canning 101 and numerous jam recipes from Love and Olive Oil.

There are affiliate links within this post.
Slow Cooker White Turkey Chili is a great way to use up leftover Thanksgiving turkey! Recipe on
Slow Cooker White Turkey Chili
2013 Holiday Gift Guide from, there's something for everyone on your list!
2013 Holiday Gift Guide
Recipe Rating

Laura (Tutti Dolci)

Friday 6th of December 2013

Gorgeous jam, so perfect for holiday appetizers!

Kristi @ Inspiration Kitchen

Wednesday 27th of November 2013

I love this combination of flavors Julie!!! I'll bet this tastes amazing! I hope you have a wonderful Thanksgiving!!!

Irene S

Wednesday 27th of November 2013

Sweet and salty sounds good.


Wednesday 27th of November 2013

I have wanted one of these forever. Believe you me I would put this to very good use.

Stacy | Wicked Good Kitchen

Wednesday 27th of November 2013

Ohmahgosh! Julie, your styling and photography here is simply stunning. You truly inspire me. Your tomato peach jam is gorgeous and I cannot wait to make it this summer. Love the addition of the red pepper flakes for some delightful heat. Thanks for sharing, girl. I will be pinning! Meanwhile, warmest wishes for a Happy Thanksgiving!