Tomato Pepper Jam

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

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.

Tomato Pepper 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 from my garden

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.

Tomato Pepper Jam

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Tomato Pepper Jam

Sue Lau
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Prep Time 15 minutes
Cook Time 1 hour
Course Condiments
Cuisine American
Servings 3 cups


  • 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.


From the kitchen of
Keyword pepper, tomato
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Tomato Pepper Jam

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