small batch: yellow tomato + peach jam

To define summer by solely a visual cue, would require an intolerance of imperfection and the perfect ripe tomato.

The adage of summer.

yellow tomato + peach jam | makes about 3 half-pint jars
adapted from Food in Jars

2 cups yellow cherry tomatoes, halved
4 large, ripe peaches (pitted, peeled, and chopped)
1 cup sugar (plus 1/4 cup to mix with pectin)
1 lemon, juice and zest of
1/2 teaspoon kosher salt
1 envelope of pectin

Add the chopped tomatoes, peaches, 1 cup of sugar, lemon juice and zest, and salt to a shallow canning pan.  Cook on medium heat for about 20 minutes, until the sugar is melted and juices have began to thicken.

I like a smoother jam and use my immersion blender at this point for a few short pulses, until the chunks of peaches and tomatoes are mostly immersed.

Mix the reserved 1/4 cup of sugar with the packet of pectin in a separate bowl.

Add the pectin mix and stir until completely dissolved, allowing the jam to boil for 1 minute.  Remove pan from heat and ladle into hot, sterilized jars.

Process in a water bath for 10 minutes, then remove jars, allowing them to rest on a tea towel for at least 12 hours or overnight.