5large peaches,skins removed, pits removed, and sliced into 1" cubes
1 1/2poundsof cherry tomatoes
Juice of 2 lemons
1tspcrushed red pepper flakesmore or less, to taste
1tbsppowdered pectin* (optionalI 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.
Spicy Tomato Peach Jam - https://www.tablefortwoblog.com/spicy-tomato-peach-jam-and-giveaway/
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