PEACH-HABANERO JAM
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Provided by Brad Jones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
- Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
- Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g
PEACH - HABANERO JAM
Hubby brought me home 2 big baskets of peaches on Friday so Saturday I started to can them and this is one of the things I came up with to can. We love hot pepper jelly and I thought hmmmmm wonder what hot peach pepper jelly would taste like, well it was amazing! We both really loved it!
Provided by Dana Ramsey
Categories Jams & Jellies
Time 1h
Number Of Ingredients 5
Steps:
- 1. Prepare your jars and lids according to the manufacturers directions. You will need 9 half pint size jars with lids and rims.
- 2. Peel your peaches and chop finely. Place in a 6 to 8 quart saucepan. Do not use aluminum. Measure out your sugar and combine with fruit mix well, add your peppers and lemon juice and stir again. You can add 1/2 teaspoon of butter or margarine which will help cut the foam down.
- 3. Bring your mixture to a full rolling boil, (a boil that doesn't stop bulling when stirred), on high heat. Stir constantly. Once it boils add the pectin and boil an additional one minute, remove from heat.
- 4. Sim off any foam and ladle into your prepared jars to about 1/8 inch from the top. Wipe jar rims and threads, cover with 2 piece lids. Screw bands tightly.
- 5. Process in a hot water canner for 10 minutes. Remove and place on a thick towel to cool.
"PEACH FREEZER JAM"
This Peach freezer jam is quick, easy and delicious on toast, pancakes, ice cream, or even milk shakes. Keep in freezer safe storage containers and when you are ready to use, once thawed, they will last 1 month in the refrigerator..if it last that long!
Provided by Teresa Eckert
Categories Fruit Sauces
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix crushed peaches with sugar, and let it stand for 10 minutes.
- 2. Meanwhile, stir the pectin into the water into a small saucepan.
- 3. Bring to a boil over medium-high heat and boil for 1 minute.
- 4. Stir the boiling water/pectin mix into the peaches, mix well.
- 5. Allow to stand for 3 minutes before pouring into freezer safe containers.
- 6. Place lids on the containers, and leave for 24 hours.
- 7. Place into freezer, and store frozen until ready to use.
PEACH HABANERO BASIL FREEZER JAM
Whoa Momma, this is a hot one! I even chickened out and only put 2 instead of 4 Habanero peppers like I wanted to. Yet, it is still a spicy/hot jam. But, it is a sweet Heat. I love the fresh taste of basil in with the peaches. All three work well together. You could pair this with cheese and crackers or even use it as like a...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Peel and pit your peaches. Peel them by placing in boiling water for 20 - 30 seconds and peel should come off easily. Then, remove pit and slice up peaches. I chopped mine in the food processor. Add your basil leaves and habaneros to your chopped peaches. I did all of them in the food processor.
- 2. Stir peaches, sugar and lemon juice in a bowl. Let stand 10 minutes. Add pectin gradually, stirrring to prevent clumping. Stir 3 minutes.
- 3. Ladle jam into clean freezer jars and let stand 30 minutes. Enjoy.
- 4. I might add that after having the jam on toast and with some tortilla chips who needs a doctor? It must kill any intestinal yuckies you might have. LOL...Wheewww Weeee.....HOT, HOT, Hot...Did I mention HOT??? LOL Not only do you get some heat in your mouth but your whole body too. This would be good to eat on a cold night to warm you up. LOL.... The body heat will last at least an hour if not longer. You kinda feel like you might have "fire breath" or at least some smoke should be coming out from somewhere. ROFL
PEACH FREEZER JAM
A quick and easy way to enjoy your favorite fruit freezer jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT20m
Yield 56
Number Of Ingredients 4
Steps:
- Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
- Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 23.7 g, Sodium 0.3 mg, Sugar 23.6 g
PEACH HABANERO JAM
First taste sweet golden warm summery peach with a hint of smokey spice... then warmth, then heat... just up to the point of concern... then subsiding back to mellow peachy goodness. On top of a cream cheese coated cracker (or even better, a PBJ on homemade buttermilk bread!), the heat is mellowed to a gentle "creeper" warm that sends them back for more... and more... and more. Adapted from the Ball No Sugar Needed cooked peach jam recipe. Try it, you'll like it. Seriously. This type of pectin gives a soft set - perfect for putting on cream cheese. I add a handful of red peppers to serve as a warning as the orange habaneros meld right in and are invisible. WEAR GLOVES. PUT A TOWEL DOWN AT YOUR WORKPLACE TO CATCH ANY SEEDS, ETC. DO NOT TOUCH FACE. Buttermilk soaked compress helps any burning areas that are inadvertently touched.
Provided by Busters friend
Categories < 4 Hours
Time 1h5m
Yield 8-9 1/2 pints
Number Of Ingredients 10
Steps:
- Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
- WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
- Split red peppers, de-seed & chop coarsely.
- Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
- Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
- Add sugar. Return to a full boil and boil hard for 2 minutes.
- Remove from heat and stir in vanilla.
- Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
- Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
- Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
- After processing, remove jars and place on a towel to cool for 12 to 24 hours.
- Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!
Nutrition Facts : Calories 433.9, Fat 0.7, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 107.7, Fiber 3.3, Sugar 103.2, Protein 2
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- Combine all ingredients in a large heavy bottomed pot. Stir and let the mixture rest at room temperature for an hour. The peaches will release their juices as the sugar starts to dissolve. Bring to a boil over high heat and then reduce to medium high to maintain a boiling temperature for about 20-25 minutes. Stir frequently, as the mixture thickens.
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- Put your jars through the hot cycle of the dishwasher to clean. You can reuse the glass jars, but always purchase new lids for each new batch of jam. This is to ensure that they seal properly. (They sell extra lids right next to the jars in the grocery store.)
- Put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
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