Basil Peach Heirloom Tomato Jam is summer in a jar — sweet ripe peaches and heirloom tomatoes slow-cooked down with sugar, apple cider vinegar, fresh ginger, and a pinch of red pepper flakes, then finished with a handful of freshly chopped basil. It sounds unconventional, but the combination is shockingly good: fruity and jammy with a gentle warmth from the ginger and chilli, and a bright herbaceous note from the basil that ties everything together. Made entirely on the stovetop in about an hour, it is wonderful spread on a toasted baguette, spooned onto a charcuterie board, piled on a burger, or served alongside eggs and toast. Makes about 2 cups. Prep: 15 mins · Cook: 1 hr. Stores in the refrigerator for up to 2 weeks.

Ingredients

For the Jam

• 1 lb (about 4 medium) ripe heirloom tomatoes, cored
• ½ lb (about 3 medium) ripe peaches, peeled, pitted, and cut into 2-inch cubes
• ¾ cup granulated sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh basil, finely chopped (do not chop until just before using, to prevent browning)

Instructions

• Blanch and peel the tomatoes: Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, lower the cored whole tomatoes into the boiling water and poach for 3–5 minutes, until the skins begin to loosen. Remove and set aside to cool.

• Prepare the tomatoes: Once cool enough to handle, slip off and discard the skins. Cut the tomatoes in half, scoop out and discard the seeds, then roughly chop into 2-inch pieces.
• Cook the jam: In a medium saucepan over medium heat, combine the chopped tomatoes, peaches, sugar, apple cider vinegar, grated ginger, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for about 1 hour until the mixture has reduced to a thick, jam-like consistency. Do not rush this step — the fruit needs time to fully cook down.

• Finish with basil: Remove the jam from the heat and stir through the freshly chopped basil. Taste and adjust seasoning with additional salt and pepper if needed. Adding the basil off the heat keeps its fresh herby flavour intact throughout the jam.
• Cool and store: Allow the jam to cool completely before transferring to a 1-pint mason jar. Seal and refrigerate for up to 2 weeks. Serve on toasted baguette, with eggs and toast, on burgers, or as part of a charcuterie board.

Recipe adapted from Sarah, Whole and Heavenly Oven