Serve with cheese, dunk in your homemade cracker or spoon over your burger patty or chapati.

Blanch the tomatoes: Start by cutting a small cross into each tomato’s bottom, then carefully drop them into boiling water. Within 30 sec their skin will begin to tear and pull back, immediately remove them with a slotted spoon and drop them into a bowl of cold water. Take out of the water, the skin will now slip off almost all by itself. Remove the stem core and coarsely chop the tomatoes.
Feel free to blanch the peaches as well, but since it is almost impossible to properly halve after removing their skin, I don’t blanch them. Halve the peaches, remove the pit, peel with a knife and coarsely chop. Finely chop the chili peppers (including the seeds and membranes, this jam is supposed to be hot!).

Put the chopped fruits (800 g), chili peppers, lemon juice, spices and preserving sugar into a large pot and bring to a rapid boil while continuously stirring. Let it boil for at least 5 min and skim off foam with a slotted spoon, if necessary. I used only half of the recommended amount of preserving sugar, because I was aiming for a smooth and slightly runny texture, but feel free to adapt the amount of sugar to your liking and test on a cold plate, if the jam does set. (Optional, if you don’t like larger chunks of fruit in your jam: puree with a handheld blender until smooth.)

Fill (sterilized) jars with boiling hot jelly (use a funnel tube, if you own one), leaving less than a centimeter of head-space. Keep in the fridge if not using sterilized jars – it will keep for up to several weeks.

Best enjoyed with cheese, crackers, grilled meats or on top of a juicy burger patty!