Spicy Peach Jam
Take a beautiful Texas Fredericksburg peach, add some sugar and a little heat in the form of hot peppers and voila: sweet and spicy combine into a full burst of flavor. The wonderful thing about this canned spicy confection is that it can be used a variety of creative ways. In its simplest form, pour it over cream cheese for a quick appetizer.
If you have never canned before, I encourage you to step out of your comfort zone and give it a whirl. Once you try it, it will demystify the process. It’s a great activity to include your spouse, friend, or children. And you have something to show for your endeavor!
Be on the lookout for savory dishes which incorporate your spicy peach jam!
- 8 cups peeled, pitted, and roughly chopped peaches
- 3 TBSP fresh lemon juice
- 1 TBSP apple cider vinegar
- 5 cups sugar*
- ½ tsp. Lemon zest
- ½ tsp. Freshly grated ginger
- 3 TBSP powdered pectin
- 2 jalapeno peppers
- 1 poblano pepper
- Place a small bowl in freezer for checking jam’s consistency later.
- Blanch peaches 30 – 50 seconds in boiling water
- Transfer to a bowl of ice water and pull the peels off the peaches, remove seed, and roughly chop peaches.
- Boil to sterilize jars and lids in a large large stock pot of water. Using canning tongs, remove the jars to a clean dish towel to dry. Keep the stock pot of water on low heat so is ready for sealing jars later.
- Add peaches, sugar, lemon juice, cider vinegar, lemon zest, ginger, and pectin to a large pot. Stir to combine, and let sit for 10-15 minutes.
- Remove stems and seeds from jalapenos and poblano peppers. Chop in a food processor until fine
- Add the chopped peppers to the pot with the rest of the ingredients, and place over high heat. Bring the mixture to a full boil, and let cook for 10 minutes, stirring occasionally to keep the bottom from scorching. As the mixture boils, skim off any foam that appears on the surface.
- To test the jam, spoon a small amount onto the saucer that’s been chilling in the freezer. If the jam sets up to your liking, it’s done. If it’s too loose, cook a few minutes longer and test again.
- Carefully ladle the hot jam into your clean jars leaving about 1/4 inch of head room in each jar. Once the jars are filled, wipe the rims with a damp towel to ensure a clean seal, and screw on the lids.
At this point you can turn the jars upside down for 5 minutes (this is my preferred method) & then turn upright, listening for the “pop” & bump in middle will not flex to ensure a seal. Or return the sealed jars to the stock pot of boiling water, process in the water bath for 6-8 minutes. Remove the jars and set them carefully onto a clean kitchen towel. Let sit at room temperature, undisturbed, until completely cool. Jars that are properly sealed can be kept in a cool dark place for up to a year.
If a jar or two don’t seal, just place in refrigerator for consumption. A good reason for a gathering!