PEACH HABANERO JAM

Thanks so much Cyndy for gracing the blog with this fantastic recipe and photo. I can't wait to try this one!

                                                Peach Habanero Jam

What do you get when you mix fresh sweet peaches and chiles?  A nice spicy bite of perfection. I really love peaches and nothing satisfies my sweet tooth on a hot summer day than a sweet juicy peach.  Peaches are so versatile that you can use them in ways you wouldn't expect. From Salsa to salads to jam and bbq sauce, let your imagination run wild.

This recipe comes from Renae at Howtohaveitall.net. I used just ripe sweet peaches and changed out the jalapeno's for Habanero's (just a personal preference).  I like color and more bite in my spicy jams so I added diced red onion and increased the amount of bell pepper and using red, green and yellow. I only added a pinch of the crushed red chile because I thought the flavor would be harsh.  Well, not in this jam, it was perfect. The flavors blend well together & the sweet spicy aroma filled my kitchen while it was cooking.  My neighbor loves spicy food and I gave him two jars.  He said he really enjoyed the pineapple habanero jam I made the last time & they use it on almost everything from toast to fish & chicken. Even though I used 6 seeded Habanero's, it wasn't that spicy, well, to me anyway.  Leave the seeds in if you really like it hot. The jars look so pretty sitting in my pantry, the colors look vibrant, even the red onion kept some of it's color. It almost reminds me of confetti. I'd never tried a spicy jam with fresh fruit before. I have to say that this one is one i'll make again, the flavor is Fantastic.

Thanks to Renae at Howtohaveitall.net and of course to Linda, a beautiful friend with a big heart. Thanks for letting me share my recipe today!


Peach Habanero Jam
Adapted slightly from Renae @ Howtohaveitall.net

makes about 7 half pint jars

Ingredients:

6 large habanero chiles (Renae uses Jalapeno's), seeded and diced(about 1/4")
1/2 small red bellpepper seeded and diced
1/2 small green bell pepper seeded and diced
1/2 small orange/yellow bell pepper seeded and diced
1/2 small red onion diced 

1 1/2 cups apple cider vinegar
1 tbsp crushed red chile (used a pinch, but use more if you like HOT)
6 1/2 cups sugar
2 pouches liquid pectin (used Certo)

1 cup diced peach (My cup runneth over, nicely rounded)

Get your jars ready and sterilize them and have the lids and bands ready to go. Make sure that you wipe all the water out of the jars and put the lids and bands in boiling hot water in a bowl, ready and waiting


Method:


De-seed all chiles and peppers and dice to about 1/4" (use gloves to protect your hands) Do the same with the onions.  Dice the peaches and set aside in a separate bowl.

Use a heavy gauged pot and make sure it's deep enough as when this starts to boil, it will rise up. A stockpot works great. I used mom's big old pressure cooker without the lid.  Combine the diced chile, peppers, onions, sugar and vinegar in the pot and add the crushed red chile.
Cook on high heat and let come to a full rolling boil. Let the mixture boil for a good 5 minutes.  Now add the pectin, I used a whisk to incorporate the pectin because it can get lumpy. Stir until the pectin is incorporated. Add the peaches and boil for another 3 - 5 minutes.


Take jam off the heat and let cool for a few minutes. Skim off the foam and using a ladel, pour into the jars leaving 1/2" headspace.  Wipe the rims of the jars, put on the lids and tighten the bands (hand tight).  Place jars in boiling water bath and process for approximately 10 - 15 minutes.  Remove jars from water bath and set on a clean kitchen towel to cool. If you hear popping noises, that's good. That means the jars are sealing properly.  If you don't hear pops and the lids have "give" on top, reprocess for another 10 minutes in the boiling water bath.

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