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!!!
- 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.