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Uses for Tomato-Peach-Jalapeño Jam

My wife and I have been getting a CSA share this summer, which of course comes with a lot of tomatoes. Neither of us are big on raw tomatoes -- even though these are much better than anything you can buy at the grocery store -- so I've been on a tomato jam-making kick. It's the best burger topping ever, and good for lots of other uses (three words: goat cheese pizza).

Anyway, on a whim, I decided to do a batch with some of the peaches and jalapeños we've been getting, too. The only problem is, I'm not sure what to do with all of it. I thought you folks might have some good ideas. It's more tomato than peach, heavy on the jalapeño, and quite sweet.

Our ideas so far:
-- mixed with cream cheese for a party dip/spread
-- glaze for chicken, pork, or salmon
-- old standby, on a burger (with ??? cheese)

Aaaand that's it. What does it make you guys (and gals) think of?

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    1. Just last week, I made some great sandwiches with grilled chicken breasts, brie, apple slices, ham and pepper jelly. I bet this would be great with it.

      You mentioned a chicken glaze, which I would get on board with, but I could see it being great on sausage as well. Or what if you grilled up peaches and spread a bit of your jam on them before finishing?

      What if you mixed up some cornbread and, before baking it, drizzled your jam over the top?

      2 Replies
      1. re: katecm

        Great suggestions! I didn't think of brie. We love to do baked brie with apricot preserves, so that makes perfect sense. And I can just imagine Italian sausage with fennel with this jam.

        I did think about trying it on cornbread, but I didn't think about cooking it into the cornbread. I might try that. Thanks!

        1. re: bloodgain

          We usually serve it over goat cheese, to cut the sweetness a bit. Since you alredy use it on your pizza, you'll probably love it with your jam.

      2. Recipe for your tomato jam, please? Thanks.

        2 Replies
        1. re: TrishUntrapped

          (Below, where I list the base recipe, I'll follow with my version if you prefer to skip down.)

          Let me point you to this recipe for a start:

          I used this as a rough guide. Although I'm relatively new to home canning, I broke the rules and went off-recipe. However, I do know that sugar and acid are the big preserving players here, so I feel safe with my choices. If you follow my changes, you do so at your own risk.

          1) Increased peaches to 4 rather large specimens.
          2) Added 2 Tbsp cider vinegar to compensate for extra peaches.
          3) Didn't peel the tomatoes, just washed & cored them. Another tomato jam recipe writer liked the texture, so I gave it a whirl. The texture is still very smooth.
          4) Chopped everything very fine in a food processor. This is why I didn't peel the tomatoes. Also, I'm lazy and tired of peeling tomatoes.
          5) Used far more chiles, maybe 8 jalapeños, varying from green to red. I knocked the seeds out, but left the membranes intact for heat. The heat is very mild offset by the sugar.
          6) Increased sugar to around 4 cups, some brown sugar.
          7) Added salt back from original recipe.
          8) Added a bouquet garni of 1 small cinnamon stick, 8 peppercorns, 10 whole coriander seeds, and 8 whole allspice berries. I could have used at least twice this, but you can tell it's spiced. My wife wanted the chile to be the main spice player.
          9) Used a whole packet of low-sugar pectin. Regular pectin would require ~7 cups of sugar, according to the package, which would be awfully sweet for this.
          10) Processed for 20 minutes for safety. Some other jam and tomato recipes call for 15-20 minutes. All my jars popped within 10 minutes of removal, so 20 minutes was probably longer than necessary. More recent reading also tells me 10 minutes would have been sufficient, but I leave the decision to you. Just be safe and cautious with your home-canned foods.

          I also did not reduce by 1/3. My other tomato jams have been thickened entirely by reduction, but I decided to go for more of a normal fruit jam consistency. I did reduce by a little less than 1/4, and then added the last half of the sugar and the pectin packet. My jam filled 7 half-pint mason jars for processing, plus a little less than a half-pint went into the fridge in a spare jar.

          Abridged recipe from Love & Olive Oil, in case the link dies:

          3 lbs tomatoes, peeled, cored, and chopped
          2 peaches, peeled, pitted, and chopped
          2 hot red peppers (jalepeños, thai chilies, etc), finely minced
          juice of 1 lemon
          1 1/2 cups granulated sugar, divided
          2 tablespoons low sugar powdered pectin

          Directions: Place ingredients in a 4 quart sauce pan. Make jam as you would with any cooked firm fruit jam, reducing by 1/3 original volume. Process in half-pint mason jars (fills about 5) in a boiling water canner for 10 minutes, following normal jam canning procedures. Use opened jam within 3 weeks. See the Ball canning books for more instructions on making and preserving jam at home.

          Alternate recipe:

          3 lbs tomatoes, cored
          4 large peaches, peeled and pitted
          6-10 chile peppers (jalepeños, thai chilies, etc
          )juice of 1 lemon
          2 Tbsp cider vinegar (or white or other vinegars, 5% acidity)
          1/2 tsp salt
          1 cup brown sugar
          3 cups granulated sugar, divided
          1 package low sugar powdered pectin (recommend Sure-Jell)
          Spices to taste: 1 stick cinnamon, 8-12 whole allspice berries, 8-12 whole black peppercorns, 10-15 whole coriander seeds

          Remove tops from chiles and shake out the seeds, but leave the membranes intact. Chop the tomatoes, peaches, and chiles finely in a food processor. This will need to be done in batches in most food processors.

          Place first 7 ingredients in a 4 or 5 quart sauce pot. Mix the pectin with 1/4 cup of the granulated sugar, or follow the directions that came with your pectin. Reduce by about 1/4 original volume, bring to a continuous boil, then stir in the pectin mixture. Cook for 1 additional minute. Stir in the remaining sugar and cook until dissolved. (It is recommended to add the sugar/pectin follwing the instructions included with your pectin to ensure it fully dissolves and is not overcooked.)

          (Standard jam canning procedure) Ladle into hot, sterilized half-pint mason jars, leaving 1/4-inch of head space. Lid with new, sterilized lids and bands. Process in a boiling water canner for 10 minutes. Fills 6-8 half-pint jars, depending on the fruit and the amount it is reduced before adding the pectin. Refrigerate opened jam and use within 3 weeks. See the Ball canning books for more instructions on making and preserving jam at home.

          1. re: bloodgain

            Bloodgain, thank you so much for sharing. I look forward to trying this!!!

        2. I love making tomato chutney and peach chutney... your combo sounds wonderful! I love to make a sandwich, on good brioche, with some kind of roasted meat and smoked gouda, with the chutney.

          1. I'd probably make a rice and black bean dish with cubed pork (or even ham) and serve the exotic jam as a condiment with it. You could add a few other festive condiments if you like, too.

            1. Put it on a savory cheesecake... I do a mango/jalapeno one over a chipotle cheesecake.

              2 Replies
              1. re: wyogal

                You know, I've never made a savory cheesecake. Good excuse to do so!

                1. re: bloodgain

                  I just make it like a regular one, but don't put in sugar, and put some purreed/strained chipotles into it, marbled. I'm still experimenting with a crushed corn tortilla crust (instead of graham crackers).

              2. I am using my spicy tomato jalapeno jam on crab cakes! Really good!!!!!

                1. Add to a cheese plate. Nothing better than a savory jam with cheese and crackers.

                  1. Battered, fried chicken breast pieces inside buttermilk biscuits dipped in your jam.

                    2 Replies
                    1. re: sandylc

                      I've actually done that with other types of jam/jelly. I think you're onto something there! Thanks!

                      1. re: bloodgain

                        This reminds me of chicken and waffles. Maybe do the fries chicken, and then since you were considering cornbread, make cornbread waffles, then serve both with your jam instead of the traditional honey or maple syrup.

                    2. Think salt...I made a tomato jam with ginger and jalapeno and served it on a thick slab of cured and smoked heirloom pork jowel aka the best bacon you will ever have. If you don't have the time to cure pork jowel for 4 days and smoke it for 8 hours than thick sliced bacon works. Over white cheddar grits ( Anson Mills Please) and you have well......heavan.

                      1. Once made a batch of jalapeno jelly that never jelled?? More like a syrup. I used it as a glaze on fish, pork, chicken. Probably would been good on PANCAKES or WAFFLES, too?!? Wasn't screaming hot, but had a nice kick to it.

                        1. Filling for a tart.
                          Topping for quiche.
                          Topping for scrambled eggs.

                          1. you don't even have to stir it into cream cheese -- just place a block of cream cheese on a small dish and spoon the jam/chutney over the top. Simple, fast, pretty, and **easy**.

                            1 Reply
                            1. re: sunshine842

                              My thought exactly. This is what I'm planning to do with some sweet pepper jam--top a cracker or bread with cream or goat cheese and put a small dollop of jam on top.

                            2. Those flavors are wonderful with anything made of corn -- so I'd suggest enjoying the jam with cornbread, polenta (chilled, sliced, then lightly broiled), and/or corn fritters.