We confess that we have a particular fondness for summer peaches and tomatoes. The fragrance alone evokes childhood memories of hot summers with big woven baskets in an orchard plucking the ripest fruit. Remembrances of an admonishing voice as we raced among the trees – "whistle while you pick, I want to hear you..." Discouraging us to eat the bounty while we filled those baskets and being wary of hornets!
If you loved the gorgeous flavors, of the "peach & tomato tarte tatin", this quick jam will capture the essence of summer in a different way. Lovely on toast in the morning, served with a roast pork loin or ladled over goat cheese as starter with an aperitif, trust us when we say you reallly must give this a try!
If you loved the gorgeous flavors, of the "peach & tomato tarte tatin", this quick jam will capture the essence of summer in a different way. Lovely on toast in the morning, served with a roast pork loin or ladled over goat cheese as starter with an aperitif, trust us when we say you reallly must give this a try!
YIELD 3 cups
INGREDIENTS
2 1/4 cups peeled and diced peaches (about 1 1/4 lb.)
2 1/4 cups seeded and diced roma tomatoes
1 cups sugar
3 tablespoons fresh lemon juice
1 (1.75-oz.) package powdered fruit pectin
1 1/2 teaspoons minced fresh thyme
1/2 teaspoon Taste #5 Umami Pepper or freshly ground black pepper
METHOD
Combine all ingredients except thyme and pepper in a heavy medium saucepan.
Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes.
Taste and adjust seasoning.
Serve immediately, or cover and chill preserves in an airtight container until ready to serve.
Store in refrigerator up to 3 weeks.
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