Have you tasted a hot pepper jam? There is really nothing else like it. The balance of sweet and spice is unforgettable. I tried a pepper jam for the first time a few years ago and fell for the unique flavor combination immediately. I’ve been making my family’s Peach Jam recipe for years now, but this time I wanted to try my hand at a spicy version.
There isn’t enough hyperbole in my life to adequately express just how much I am enjoying this jam. I made it late at night about a week ago and in the time since, I’ve eaten it in lieu of a meal at least once each day. I’m already down a jar and a half! I like it best on crackers or a thinly sliced baguette with a smear of brie, goat cheese or whipped cream cheese and then topped with a dollop of jam. I really could eat this breakfast, lunch and dinner.
I didn’t peel the peaches for this batch of jam. I was short on time and I wanted to see how it would work. I imagined that the longer cooking time in this recipe would soften the peels enough they would hardly be noticeable and I was right. The peels cooked down to almost nothing after 20 minutes on the stove. The random peels that made it through the process were completely softened and they were barely noticeable.
- 2 lbs diced peaches about 5 1/2 cups
- 2 lbs white sugar about 5 cups
- 3 habaneros very finely diced (remove the seeds for less heat)
- juice of 1 lemon about 1/4 cup juice
- 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.
- The mixture will initially foam constantly, then the foam will reduce as the jam is finishing it's cooking time. Test the jam by dropping a teaspoon's worth onto a plate. When it thickens and doesn't run, it is done. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place; or store in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
On my stove, this recipe cooks for 20 minutes while set at Medium-High. However, as several readers have confirmed, that is not true for all stoves. Lower the cooking temperature as low as possible, while still maintaining a constant boil. When the jam stops foaming, test the jam by dropping a teaspoon's worth onto a plate. When it thickens and doesn't run, it is done. This may take as little as 10 minutes, or as long as 20 minutes, depending on your stove.