Savory and sweet jam made with tomatoes and sweet peppers make a perfect condiment alongside meat or dalloped on a cracker with chevre cheese.
Tomato Pepper Jam
By Sue Lau | Palatable Pastime
My recipe of the day is for tomato pepper jam. This is a savory and not too sweet jam with uses appropriate for crackers with cheese, on chicken and fish, or as an ingredient in sauces and spreads.
Although it contains peppers, the type used are like bell peppers and not spicy like jalapeno jam.
Still finding uses for the garden harvest!
My tomatoes and peppers are still coming in from the garden at full speed. What to do?
Those cherry tomatoes aren’t canning size, and there are just so many one can eat on a salad. I’ve dried a ton. Those will be wonderful later if I want some cheese spreads with dried tomatoes, or I can always pop them into a soup.
Since I also had some peppers called Mad Hatter that we wanted to grow on speculation this year. They look wicked evil but are actually quite sweet and used often in Bolivian and Peruvian cuisine.
Mad Hatter Peppers
They are shaped a little bit like habanero but taste nothing like them at all and are bigger as well. You can easily swap them out with bell pepper in a recipe, although I daresay the Mad Hatters are superior.
Having both tomatoes and peppers on hand lent to the idea of just making some jam. I can use this on the crackers as in the photos or spread it on something like chicken, thin it into a dipping sauce or incorporate it into something else, maybe even as a sauce for Buffalo wings. As I said, it is not spicy hot, but that can be easily remedied in a hot wing sauce.
I am also doubling up the posts for today, not that I want to punish myself (it does take an amount of time to get a post up and out the door, so to speak). But the time for tomatoes and peppers is right NOW. And my posting schedule is booked solid for a bit. So might as well.
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Tomato Pepper Jam
- 1 pound fresh cherry tomatoes halved
- 8 ounces sweet red peppers chopped
- 1 cup chopped onion
- 2 large cloves garlic minced
- 1-1/2 cups granulated sugar
- 1/2 cup apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine all ingredients in a saucepan.
- Bring to a boil, then reduce heat and cook, stirring occasionally, until mixture thickens into a jam and reduces to two cups total, about one hour.
- Cool and refrigerate.