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."
photo by Bonnie G #2
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
8-9 1/2 pints
ingredients
- 4 cups peaches, peeled and crushed (about 4 lbs)
- 1 cup habanero pepper, seeded and minced (about 25-30 peppers)
- 5 red peppers, coarsely seeded and chopped (cayenne, red jalapeno, etc)
- 1 cup unsweetened grape juice (white)
- 1⁄2 cup lemon juice (bottled)
- 1 tablespoon turmeric, ground
- 1⁄4 teaspoon butter (optional)
- 1 3⁄4 ounces ball fruit jell (No Sugar Needed Pectin)
- 3 1⁄2 cups unbleached cane sugar
- 2 tablespoons vanilla extract
directions
- 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!
Questions & Replies
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Mine never set up it’s still runny and I followed the recipe!? Anything I can do to fix this??? -
I realize this recipe is a few years old, but trying it now. What is 1 3/4 ounces of pectin? I'm assuming volume (fluid ounces) rather than weight. But I'd like clarification as I'm about out of peaches from our tree. Thanks. -
So, this recipe is/was one that I have just GOT TO try. Earlier in the week, I processed the peaches, the pepper, the juices and put them in the freezer until I have an off-day to create the jam (which will be in one or two weeks). I am just curious, because I have made jams that did not set and were runny before and I absolutely HATE when that happens, has anybody made this with these EXACT amounts of ingredients and the finished product set? Am I reading and interpretting the ball fruit jell correctly when I conclude that was is meant is 1.75 oz.( by weight and not volume) of Ball Low or No Sugar needed (powdered) fruit pectin? Thank you to whoever provides feedback for me, I am really looking for answers from anyone who has worked with this specific recipe as it as listed as I am not a novice jelly/jam maker.
Reviews
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After 25 years of marriage and many recipes, my husband said this was the best thing I have ever made. I only used half the habaneros and chiles since he doesn't like things too hot. Gread recipe. JACC -
I was going to give this as Christmas and hostess gifts but hubby said I had to try it first. Well, now I don't want to give it away. Yum, I love sweet with heat.
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The heat! The sweetness! WOW! What a great recipe! I used habaneros and red chilies from the garden. This makes a beautiful jam. Thanks! -
Made this today and it's fabulous! Very easy recipe to follow - it was my first time making jam without my Mom. All three kids were at school, so I tackled it and was pleasantly surprised at how quickly it all came together. Will be perfect for appetizers druing the holiday season.
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Just found your recipe. Been looking all over for the perfect habanero jam recipe. Found this one and kept looking, coming back to it..Then I seen it was posted by you! lol...:) This is to be my evening project. The men will love it for sure...DH and of course our son; who is in the U.S.A.F. Most of this will be shipped over seas in a care package. Your crispy pickled peppers went over as well; (I'm still making more; last 3 batches got devoured)...When our son gets home made goodies every one always comes up and asks what he has...course we always send ooldes more for all!....They're gunna love this! I'll let ya know what they say. We have a peach tree, so all the prettier fruit/jam. Thank you once more!
see 8 more reviews
Tweaks
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Well I did it again. I forgot an ingredient at the store but I substituted apple juice for the white grape juice and it still turned out great. Thanks for providing a recipe I will be making again next week too. I'll remember the grape juice.
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
