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| Tomato-Peach Jam with Lime + Vanilla |
Tomatoes and peaches ripen about the same time and both thrive on long hot days. And both of them are good only when they are in season.
They combine well in spicy-savory condiments, such as salsas and chutneys, where their tangy-acid-sweetness can really shine.
But they also play well in a sweet-only theme, too, such as this jam I made recently. There were tomatoes left from my day of canning — not enough to fill a quart jar — and a few quite ripe Missouri peaches staring at me on the counter.
Using the Traditional Old-Fashioned Strawberry Jam as my guide, I combined equal weights of peaches and tomatoes with sugar at 75%. In other words, 3/4 pound of sugar for every one pound of fruit.
To round out the flavors, I added the zest and juice from one lime — plus a very teeny bit (not quite one-half teaspoon) of vanilla bean paste.
