Peach Habanero Cherry Pepper Jam

Hello!

I’ve had this recipe on the back burner for a while — ever since last summer — but since this wintery dreariness has been relentless, I thought I’d post this tasty treat to remind me of warmer days.

I made a few batches of candied jalapeño and habaneros, which I will be including the recipes for, as well, and once I made those, I got it in my head to create a sweet and spicy jam.

This jam is perfect for an appetizer. The best way to serve this as an appetizer is to get an 8oz block of cream cheese and dump either a half or whole jar of the jam on top. (Use the whole jar.) Then take a cracker and simply scoop a helping of both the cream cheese and jam in one flavor-bursting bite.

Just the jam alone on a seasoned cracker is fantastic. The chunky peach and pepper bits create a nice texture on the cracker.

This recipe is very easy to make, and can be refrigerated for quite a while, but with something as delicious as this, it won’t last very long before being eaten.

It is perfect for a summertime barbeque and will have your guests raving.

The habanero and cherry peppers do give the jam a good deal of heat, however the sugar used in the jam, along with the cream cheese, really does cut the heat down quite a bit, so it isn’t too intense for those who aren’t huge fans of spicy foods.

Anyway, I hope you decide to make this. You will love it!

Enjoy!

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Ingredients:

• 4 peaches, peeled and chopped. (This equals approximately 4 1/2 cups.)
• 3 habaneros, minced. (This equals 2 1/2 tbsp.)
• 1 cherry pepper, minced. (This equals 2 tbsp.)
• 5 1/2 cups of white sugar.
• 4 tbsp of lime juice.
• 2 tsp. citric acid.
• 2 tbsp of powder pectin or 1 pouch of liquid pectin.
• 3 tbsp of water.

Directions:

• First prep the habaneros, cherry pepper, and peaches. *Make sure to wear rubber gloves when handling the peppers!*
• Place peaches in a medium sized bowl.
• Mix 2 tsp. citric acid with 3 tbsp of water and add to the bowl of chopped peaches.
• In a large stock pot, add the peaches, 4 tbsp of lime juice, and 2 tbsp of powder pectin (or 1 pouch of liquid pectin).
• Heat on medium until the peaches boil.
• Add 5 1/2 cups of sugar to the pot and stir until the sugar dissolves.
• Add the peppers to the pot.
• Cook for 2 minutes.
• In sterilized mason jars, transfer the jam, leaving 1/4 in headspace. Seal the jars tightly and pressure cook for 15 minutes.
• While the jars cool, flip the jars and allow to cool on each side for a half hour at a time. (Be careful, and only do this once the jars have already cooled to the point where it’s safe to touch them.)
• Keep in the refrigerator until you are ready to eat.
• Enjoy!

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See photos below for examples:

• First prep the habaneros, cherry pepper, and peaches.
• Place peaches in a medium sized bowl.
• Mix 2 tsp. citric acid with 3 tbsp of water and add to the bowl of chopped peaches.
• In a large stock pot, add the peaches, 4 tbsp of lime juice, and 2 tbsp of powder pectin (or 1 pouch of liquid pectin).
• Heat on medium until the peaches boil.
• Add 5 1/2 cups of sugar to the pot and stir until the sugar dissolves.
• Add the peppers to the pot.
• Cook for 2 minutes.

• In sterilized mason jars, transfer the jam, leaving 1/4 in headspace. Seal the jars tightly and pressure cook for 15 minutes.
• While the jars cool, flip the jars and allow to cool on each side for a half hour at a time. (Be careful, and only do this once the jars have already cooled to the point where it’s safe to touch them.)
• Keep in the refrigerator until you are ready to eat.
• Enjoy!