Habanero Peach Jam
User Reviews
3.7
Habanero Peach Jam
Description
This Habanero Peach Jam recipe starts with peeling and pitting fresh peaches, which are then weighed to ensure an equal amount of sugar is added. The peaches are combined with finely minced habanero peppers and fresh lemon juice, then left to macerate for an hour to meld the flavors. The mixture is brought to a boil and cooked for 20-30 minutes, during which it thickens and the foam reduces as the jam nears readiness.
Testing the jam's set by placing a small drop on a cold plate ensures it reaches the desired gel consistency. Once achieved, the jam is ladled into sterilized jars that have undergone a hot dishwasher cycle, with new lids used for proper sealing. This care in preparation provides a preserve with a balance of sweet peach flavor and heat from habaneros, ideal for spreading on breads or adding complexity to dishes.
Ingredients
- 21 ounces peach 2 pounds fresh peaches, peeled and pitted
- 2 habanero pepper seeds and all, finely minced
- 2 3/4 cups sugar
- lemon juice of 1
Instructions
- 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.)
- Peel and slice your peaches over a bowl, to catch the juices.
- Weigh the peaches and then weigh out the same amount of sugar.
- 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.
- Let sit for an hour.
- Bring the mixture to a boil, and boil for approximately 20-30 minutes, stirring frequently. It will foam up for most of the time, and eventually, when the jam is nearly ready, the foam will die down.
- Check to see if the jam is ready by dropping a small amount on a very cold plate. When it is ready it will jel as it cools on the plate.
- When you are satisfied with the jelling, ladle the hot jam into clean jars, filling almost to the top. Put the lids on, but don't screw them too tightly, and immediately set the jars upside down.
- Let the jars cool, and then turn them right side up and refrigerate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(4 cups total)
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 2 Tablespoons | |
| Calories | 201kcal | 10% |
| Carbohydrates | 52g | 17% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 7mg | 0% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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