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Saturday, August 9, 2014

Spicy Tomato Peach Jam

Tomato season- it's the time of summer we wait patiently all year for. Maybe patiently isn't exactly true. Buying those off-season tomatoes and then complaining about the lackluster flavor happens all too often, yet we rinse and repeat.

But now, now is the time to yank that fresh tomato off the vine (or off your farmers market table) and directly insert into mouth. Ah, a mouthful of heaven.

However, sometimes we are a tad overzealous in our planting (and purchasing) and find we have more tomatoes than we can chow on. This is an important time to decide what to do with your deliciously colourful bounty.

Two words: tomato jam. A lovely mixture of tomatoes and peaches with a hint of honey and spice. Earthy with just the right mix of sweet; super fantastic on grilled meats, sandwiches, crackers or on a simple piece of bread.

Save some of your next tomato haul for this delicious tomato jam, it's a happy and healthy addition to any meal!

Happy Healthy Tips: Tomatoes are widely known for their outstanding antioxidant content, including their rich concentration of lycopene (this holds true for orange tomatoes, not just red). New research is suggesting lycopene plays a great role our bone health and the prevention of osteoporosis.

Spicy Tomato Peach Jam

1/2 cup thinly sliced onions
2 garlic cloves, minced
1 thumb ginger, minced
2 white peaches, peeled and chopped*
1 red large heirloom tomato, peeled and chopped*
 10 - 12 small orange tomatoes, peeled and chopped*
1/2 jalapeno, minced
1 tbls honey
juice of 2 limes
juice of 1 lemon
1 cinnamon stick

Lightly saute the onions in a few tablespoons of water until the onions are soft, adding in a bit more water as needed to keep from browning the onions. Add in minced garlic and ginger, toss well.  Add in the tomatoes, peaches, jalapeno and cinnamon stick. Let simmer for about 10 minutes, allowing everything to soften and come together.

Remove from heat, stir in the honey, lime and lemon juice.  Place in a blender or food processor and processes a few times to bring it all together. I like to have a few small chunks for texture, but you can blend longer for a smoother jam.

Keeps in the fridge for about 5 days; can or freeze for longer storage.

Makes about 2 1/2 pints.

*If you don't have time, or the patience, to peel the tomatoes and peaches just leave the skin on for ease. It will chop up and give more texture to the jam.

1 comment:

  1. Thank you for sharing the recipe! It must be very interesting to try this jam.



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