Victoria Moon DDS
@moonadventurevic
Spiced Habanero Peach Jam
A delightful blend of sweet peaches and spicy habaneros, this jam is perfect for those who love a little heat with their sweetness. The combination of warm spices and fresh fruit creates a unique flavor that will elevate your breakfast or snack time.
Details
- Cuisine:american
- Meal Type:snack
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:11
- Views:2
Recipe Information
- Prep time25 min.
- Cook time30 min.
- Total time55 min.
- Servings80
Ingredients
- 3 1/2 pounds, peeled, pitted, and chopped
- 6 tablespoons
- 1, halved and seeds scraped out
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 2, stemmed and seeded
- 2 (3 ounce) pouches
- 5 cups
- 2 cups, packed
Cooking Instructions
Follow our step-by-step guide on how to make Spiced Habanero Peach Jam.
Step 1
Start by placing your freshly chopped peaches into a Dutch oven or a large soup pot. Add in the zesty lemon juice, the fragrant vanilla bean along with its seeds, and the warm spices: cinnamon, allspice, nutmeg, and cardamom. Stir everything together until well combined, letting those flavors mingle.
Step 2
Next, take your habanero peppers and toss them into a blender. Pour the peach mixture over the peppers and blend until the mixture is mostly smooth. Once blended, transfer it back to the Dutch oven, ready for the next step.
Step 3
Now, stir in the liquid pectin into your peach-habanero blend. Bring this mixture to a full rolling boil, stirring constantly to ensure everything is well mixed.
Step 4
Once boiling, quickly add in the white sugar and brown sugar, stirring continuously until the sugars dissolve completely. This should take about 2 minutes, and you'll want to keep an eye on it to maintain that rolling boil.
Step 5
While your jam is bubbling away, it's time to prepare your jars. Sterilize them and their lids by placing them in boiling water for at least 5 minutes. This step is crucial for ensuring your jam stays fresh and safe to eat.
Step 6
With your jars ready, pack the hot jam into the sterilized jars, filling them to within 1/4 inch of the top. To remove any pesky air bubbles, run a knife or thin spatula around the insides of the jars. Wipe the rims with a moist paper towel to clear away any residue, then top with lids and screw on the rings securely.
Step 7
Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water. Bring this to a boil, then carefully lower your filled jars into the pot, ensuring there's a 2-inch space between them. If needed, add more boiling water to cover the jars by at least 1 inch. Cover the pot and process the jars for 15 minutes.
Step 8
Once the time is up, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, leaving space between each jar to cool. After they’ve cooled, press the center of each lid to check the seal; it should not move up or down at all. Store your jam in a cool, dark place and resist the temptation to open it for 1 to 2 weeks for the best flavor development.