I made this jam back before my trip to Portland and have been meaning to share it ever since. It came to be thanks to an impulse purchase at Reading Terminal Market, just days before I was set to fly. Many of the produce stands there bag up their rapidly ripening produce and sell them for a buck a bag.
When you buy one of the discounted sacks, you know what you’re getting. It’s soft, sweet, and needs to be used within a day. I did not need another canning project in that moment, but I could not resist the deal of getting more than five pounds of jammable produce for $4.
This is a honey sweetened jam that gets a set boost from Pomona’s Pectin. I’m finding myself moving more and more towards honey, maple sugar, and fruit juice concentrates for sweetening. I feel better when I use less refined sweeteners for my everyday preserves and am starting to save the sugar sweetened ones for special occasions. Such is the evolution of life and tastebuds, I guess.
I think of this as a fairly spicy jam, because I added two tablespoons of freshly grated ginger and 1 teaspoon of red chili flakes. However, I realize that for those of you who like something with a more powerful kick, this is going to taste fairly bland. Feel free to adjust the red chili flake upwards a bit or add a generous dash of cayenne. I don’t want anyone disappointed by my wimpy spice tolerance.
Finally, you might notice that this product is preserved in the six-sided jam jars that close with lug lids. If you’re curious about them, make sure to read the piece I wrote about how to use them a few weeks back.
And just one more thing! The idea to combine tomatoes and peaches in a jam was originally planted in my mind by a recipe in Breakfast for Dinner. Though I didn’t follow their recipe at all, this is the second time I’ve made something really good that was inspired by that book.
- 4 cups pitted, peeled, and chopped yellow peaches
- 4 cups cored and chopped yellow tomatoes (no need to peel or seed)
- 4 teaspoons calcium water
- 2 tablespoons freshly grated ginger
- 2 teaspoons sea salt
- 1 teaspoon dried red chili flakes
- juice and zest of 2 lemons
- 2 cups honey
- 2 teaspoons Pomona's Pectin
- Prepare a boiling water bath canner and enough jars to hold 3 1/2 pints of product. Place lids in a small saucepan of water and bring to a very low simmer.
- In a large jam pan, combine the peaches, tomatoes, calcium water, ginger, salt, red chile flakes, and lemon juice and zest. Bring to a boil and cook, stirring regularly, until the mixture has reduced by at least 1/4, at least 15 to 20 minutes.
- Once the fruit mixture has cooked down sufficiently, stir the pectin powder into the honey and add it to the pan.
- Stir to combine and let the jam cook at a low boil for another five minutes. Because Pomona's Pectin sets up a little differently, you don't want to cook too much once you've added the pectin powder.
- Remove jam from the heat and funnel into prepared jars.
- Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel.
- Check seals when jars are cool. Sealed jars can be stored at room temperature. Unsealed jars should be refrigerated and used promptly.
- This jam is a good one for meats, burgers, and as a dipping sauce for roasted root vegetables.