Kikis Spiced Habanero Peach Jam Recipes

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PEACH HABANERO JAM



Peach Habanero Jam image

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.

Provided by Busters friend

Categories     < 4 Hours

Time 1h5m

Yield 8-9 1/2 pints

Number Of Ingredients 10

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

Steps:

  • 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!

Nutrition Facts : Calories 433.9, Fat 0.7, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 107.7, Fiber 3.3, Sugar 103.2, Protein 2

PEACH-HABANERO JAM



Peach-Habanero Jam image

Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.

Provided by Brad Jones

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9

2 pounds fresh peaches - peeled, pitted, and diced
5 each habanero peppers, seeded and minced
4 cups white sugar
1 cup brown sugar
3 fluid ounces whiskey
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 teaspoon white vinegar
2 sterilized pint-sized jars

Steps:

  • Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
  • Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
  • Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g

FRESH SPICED PEACH JAM



Fresh Spiced Peach Jam image

Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.

Provided by MISSKD2

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 60

Number Of Ingredients 6

6 cups peeled and chopped fresh peaches
3 cups white sugar
3 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Steps:

  • Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
  • Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  • Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g

PEACH HABANERO BASIL FREEZER JAM



Peach Habanero Basil Freezer Jam image

Whoa Momma, this is a hot one! I even chickened out and only put 2 instead of 4 Habanero peppers like I wanted to. Yet, it is still a spicy/hot jam. But, it is a sweet Heat. I love the fresh taste of basil in with the peaches. All three work well together. You could pair this with cheese and crackers or even use it as like a...

Provided by Kimberly Biegacki

Categories     Jams & Jellies

Time 30m

Number Of Ingredients 6

5 c fresh peaches, peeled and pitted; finely chopped
6 Tbsp ball realfruit instant pectin
2 c granulated sugar or splenda no calorie sweetener, granulated
3 Tbsp bottled lemon juice, use only with peaches
6 - 8 large fresh basil leaves, finely chopped
2 - 4 small habanero pepper, fresh, finely chopped

Steps:

  • 1. Peel and pit your peaches. Peel them by placing in boiling water for 20 - 30 seconds and peel should come off easily. Then, remove pit and slice up peaches. I chopped mine in the food processor. Add your basil leaves and habaneros to your chopped peaches. I did all of them in the food processor.
  • 2. Stir peaches, sugar and lemon juice in a bowl. Let stand 10 minutes. Add pectin gradually, stirrring to prevent clumping. Stir 3 minutes.
  • 3. Ladle jam into clean freezer jars and let stand 30 minutes. Enjoy.
  • 4. I might add that after having the jam on toast and with some tortilla chips who needs a doctor? It must kill any intestinal yuckies you might have. LOL...Wheewww Weeee.....HOT, HOT, Hot...Did I mention HOT??? LOL Not only do you get some heat in your mouth but your whole body too. This would be good to eat on a cold night to warm you up. LOL.... The body heat will last at least an hour if not longer. You kinda feel like you might have "fire breath" or at least some smoke should be coming out from somewhere. ROFL

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