Peach season is in full swing, and what better way to enjoy it than with a peach recipe that packs a punch?
Now I have to tell you, I am not a huge fan of heat. This jam does have a bit more warmth than my Strawberry Jalapeño Jam recipe. That one really doesn’t have any heat at all.
But even as wimpy as I am, I don’t find this jam to be too spicy for me. That said, I would recommend testing this out yourself before you let a child consume it. It would likely be a bit much for them.
Try this served on crackers with some chevre or other cheese. YUM!!!
Peach Habanero Jam
Flavorful Peach Jam with a punch of Habanero Pepper.
- 4 cups skinned, crushed peaches Approximately 4 lbs, however your volume measurement is what you will need to go by. I crush mine with a potato masher. If you want chunky jam, leave some slightly larger pieces in there.
- 1/2 c minced habanero peppers Seeds and pith removed. **Always use gloves when cutting up a hot pepper!
- 1 c white grape juice No sugar added
- 1/2 c bottled lemon juice
- 1 tsp ground turmeric
- 1/4 tsp butter The butter helps prevent the jam from getting foamy on top.
- 1.75 oz packet of Ball fruit pectin (powdered) The no or low sugar needed variety
- 3 1/2 c sugar
- 2 Tb vanilla extract
To begin, prep your jars and canning supplies. See the link below this recipe for more information.
In a large pot (non-reactive) combine the crushed peaches, minced peppers, juices, turmeric and butter. Stir those together.
Slowly stir in the pectin.
While stirring constantly, gradually bring the mixture to a boil over medium high heat.
Stir in the sugar.
Again while stirring continually, bring the mixture back to a boil over medium high heat. You want the mixture to come to a full, rolling boil. This is very important. Of the jam doesn't boil long enough, it will not thicken. Stir and boil for 2 minutes. Set a timer for that, don't estimate.
Remove it from the heat and stir in the vanilla extract.
Ladle the mixture into prepared half pint jars, leaving 1/4 inch head space. (The space between the top of the jam and the top of the jar.)
Wipe the rims of the jars clean with a clean, damp cloth, if necessary so the lids will seal well. Place the lids and rings on, snugly, but do not wrench them down.
Place them in your hot water bath, making sure they are covered with 2 inches of water over the tops of the jars. Process them (boil) for 10 minutes.
Carefully transfer the jars to a draft-free surface that has been covered with a towel. Allow them to sit, cool and rest for 12-24 hours.
The next day, test the lids to make sure they all sealed. Remove the rings and label your jars.
Enjoy this "Peach with a punch" Jam!
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Peaches are skinned the same way as tomatoes. See the note on the instructions here:
Canning Supplies I Use:
This recipe was shared in Meal Plan Monday.