Peach jam is a classic condiment, and a touch of heat makes it unusual without being weird. This stuff is great on a bagel, a cheese plate, or a grilled chicken sandwich. Little jars of homemade jam also make charming gifts!
You’ll need, more or less:
- 4 cups peeled1 and chopped peaches (about 3 lbs whole fruit)
- 4-6 cups sugar
- Lemon juice
- 2+ hot peppers, seeds removed
- Canning supplies: jars, lids, tongs, and a large pot for processing
Follow the instructions that come with the pectin, but mince the peppers and add them to the fruit before cooking. For example, if you’re using Sure-Jell pectin, be sure to follow the Sure-Jell recipe. Mixing and matching between recipes may prevent the jam from thickening properly.
When I say hot peppers, I do mean hot. A spoonful of jalapeño doesn’t have enough firepower to cut the sweetness, and adding more can interfere with the texture of the jam. Go for a thin-walled pepper like a habanero or bird’s eye chile. This is also a perfect excuse to break out some exotic super-hot peppers. You can often find ghost peppers at the farmers market, and Carolina Reapers are easily grown in buckets. Make sure you wear gloves when preparing them!
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The easiest way to peel peaches is to poach them. Boil them for 60 seconds then transfer them to ice water. The skin will slide right off. ↩