Spicy Tomato Peach Jam recipe via tablefortwoblog.com

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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 ounces
Author Julie Wampler


  • 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.