Sunday, July 29, 2018

Smoky Honey Habanero Peach Jam


Is there anything better than sweet, juicy peaches? To me peaches just scream summertime and slow, lazy, warm days. 

I recently purchased a basket of delicious freestone peaches from one of my farm friends at the farmers market, and just knew I wanted to create a unique and different jam with them.


Smoky Honey Habanero Peach Jam is just that ... smoky, sultry, spicy, sweet ... you taste all the flavors with a slow, mild heat finish, and it is so good.


Pair this on a cheeseboard with a variety of cheeses, or top on cream cheese over crackers. Baste it on a grilled or roasted pork loin,or brush over grilled chicken or shrimp. Delicious!


RECIPE
Ingredients
10-12 large peaches, pitted, peeled and diced (you need 10 cups diced peaches)
1/2 cup raw honey
2 tbsp lime or lemon juice
1 tsp cinnamon
1 tsp cloves
1 tbsp Smoky Honey Habanero spice rub (or 3 habanero peppers, seeded and diced small)
1 tbsp red pepper flakes
2 tsp butter, to prevent foaming
1 box Sure-Jell (fruit pectin)
11 1/2 cups sugar

Method
Peel, pit, slice and dice peaches to equal 10 cups. Put the peaches in a large stock pot with the lime or lemon juice, honey, cinnamon, cloves, smoky honey habanero spice rub, or habanero peppers, red pepper flakes and butter.

Stir in pectin and butter; heat over high heat stirring often (use a long handled spoon and be careful as jam will splatter some) until mixture comes to a boil. Add sugar all at once and return to a rolling boil (one that doesn't stop when stirring) and boil hard one minute. 

Remove from heat and fill prepared jars, leaving 1/4-inch head-space. Process half-pint or pint jars 10 minutes in boiling water bath or steam canner.

Remove jars and allow to cool on a kitchen towel on your counter top 24 hours. Jars are sealed when button on top of lid is fully depressed and won't move up and down.

Store in pantry up to one year. Open jars must be refrigerated.

Recipe notes - This jam is mildly spicy. It has a very nice slow heat finish, but if you want more heat, you can taste test this before canning, and add more spice rub, diced habanero peppers or red pepper flakes.

Yield: approx. 12 - 8 oz jelly jars

Enjoy,

Mary

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6 comments:

  1. Oh, my....this sounds DELISH! I wonder if you add a tsp of smoked paprika along with the fresh habernero peppers instead of buying the spice mix? I bet that would give you your smokey taste! I'm totally trying this recipe when peaches come in!!! THANK YOU!

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    Replies
    1. I am sure smoked paprika would be wonderful along with the fresh habanero's. When I made this we had a big jar of the spice blend so that's why I used it. Hope you enjoy it!!

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  2. I’m trying this tomorrow - can’t wait!
    I have Certo pectin. Would 1 3oz pouch be enough or should I use both pouches in the box?
    Thanks!

    ReplyDelete
    Replies
    1. Joanie, I have never used Certo but assume one pouch is similar to one box of the Sure-Jel.

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  3. I would like to make a low sugar Sure Jell version of this but not sure how to convert it. Does anyone have any suggestions? Also, the measurements for this recipe are almost 3 x's the amount of peaches and sugar called for on a plain peach sure jell recipe per instructions in the box. Does it set a little thin?

    ReplyDelete
    Replies
    1. It is a much larger batch than a normal jam recipe because it starts with 10 cups of fruit and the ratio of 2 cups more sugar than fruit is standard using the yellow box of Sure Jell. I am not sure how to convert it to a low sugar version.

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