I have been loving our CSA shares lately. This week, we got the most gorgeous peaches and I immediately knew I wanted to make some sort of fresh jam. For those longtime readers of 28 Cooks, you know that I'm a huge fan of heat. The hotter, the better, actually. So it was only natural that I'd pair peach and habanero, right??
Seriously, this is delicious. This was my first time making any type of peach jam, and I can guarantee it will be a repeat. And the subtle spiciness at the end (at least I call it subtle - you might beg to differ) is absolutely wonderful. This would be great on fresh biscuits, but pairs wonderfully with a nice sharp cheddar cheese too! Ooh, or goat cheese! No matter how you eat it, I guarantee you'll fall in love with the flavor. And what a hostess or Christmas gift a jar of this would make!!!
Peach Habanero Jam
Yield - 4 half pints
5 cups peaches, peeled, pitted, and quartered
3 cups sugar
3 habanero peppers, stems removed and 4 slits cut into the sides (leave peppers whole)
1/4 cup lemon juice
1 packet liquid fruit pectin (I used Certo)
Combine peaches, sugar, peppers, and lemon juice in a large saucepan. Stir to mix, then let sit for a few minutes to allow the peaches to get juicy. Bring to a boil over medium heat then reduce to a nice gentle boil. Boil about 2 hours, until thickened. Mash lightly with a potato masher. Add pectin and bring to a hard boil. Boil for 5 minutes, then remove from heat.
Meanwhile, prepare jars and lids by washing in soapy water and sterilizing in simmering water. Fill hot sterilized jars, leaving 1/4" headspace. Seal jars and place into boiling water bath for 20 minutes. Remove from water and cool on counter.