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!
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.
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
- 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.
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