Peach Habanero Basil Freezer Jam Food

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PEACH-HABANERO JAM

2022-06-23



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

Ingredients:

  • 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

PEACH HABANERO JAM

2008-09-24



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

Ingredients:

  • 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 FREEZER JAM

2022-06-23



Peach Freezer Jam image

A quick and easy way to enjoy your favorite fruit freezer jam.

Provided by DelightfulDines

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

Time P1DT20m

Yield 56

Number Of Ingredients 4

Ingredients:

  • 2 ¾ cups fresh peaches, finely chopped
  • 6 ½ cups white sugar
  • 2 (1.75 ounce) packages powdered fruit pectin
  • ⅓ cup lemon juice

Steps:

  • Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  • Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 23.7 g, Sodium 0.3 mg, Sugar 23.6 g

Top Asked Questions

  1. How do you make peach and habanero pepper Jam?
    Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches. 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.
  2. How do you make Peach Freezer jam without Canning?
    This Easy Peach Freezer Jam is a simple and easy homemade jam recipe made with fresh peaches! Only 3 ingredients, no pectin, and no canning required! Add the peaches to a deep pot along with the sugar and lemon juice. Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
  3. Is habanero Jelly Jam?
    A jelly typically uses only the juice or essence of your flavoring ingredient, like grape juice or strawberry juice. I prefer the actual habanero pepper inside the spread, so it is technically a jam.
  4. Can I use habanero peppers for pepper Jam?
    Habanero peppers do not behave the same as jalapeno peppers when it comes to making pepper jam. The jalapeno peppers keep their heat even after processing in a hot water bath. Thanks to a comment from a fellow pepper head I had to do some experimenting.

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