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This may be my favourite jam recipe I have. Oh my goodness it is good. During this Covid Pandemic I have lost 30 pounds but after making this jam (and these scones) I put four pounds back on. I haven't said that about anything I've eaten during this journey, but this jam was worth it. My only regret...we'll probably run out before I can give them away for Christmas gifts!
My goal here at Caribou Farmhouse is to provide from scratch recipes that are not overly complicated but hold their own at a gathering, as a gift or as a bit of a show stopper as a tablescape vignette. This jam does all of that. While I love well executed food, I believe food doesn't have to be complicated to be good. This jam is perfectly sweet with just enough heat to make you coming back for another spoonful.
I think sometimes people are nervous when it comes to jalapeños (and if you watch the video, you will hear my embarrassing story on why they make me nervous), but you can make this preserve as spicy or mild as you want. I like some heat, but I'll be honest I go for mild salsa over hot salsa every. single. time. because I worry I will bite off more than I can chew and I will cough myself to death in front of everyone.
This jam is so versatile, pair it with warmed brie, chévre goat cheese, fresh buttermilk scones, a crusty baguette, morning toast, brush it on a pork roast, or you really could just eat it by the spoon.
My printer is still down so I couldn't print these labels to show you, but I made up some sweet free downloadable labels for yours jars. Click the link here to download free labels. You just need to print them onto label paper and use a straight edge to cut!
I N G R E D I E N T S
10 semi-cling peaches
4 cups sugar
3 tablespoons powdered pectin
2 tablespoons lemon juice
1 teaspoon lemon rind
1 tablespoon apple cider vinegar
3 jalapeños
*Optional: 1 teaspoon ginger
I N S T R U C T I O N S
Place two small light coloured saucers in the freezer to begin so you can check the consistency later on
Sanitize your jars by washing them and then place them wet into an oven set at 160˚F to keep sanitized & warm
Sanitize lids, by placing them into a saucepan and bring to a boil
Peel & pit your peaches & chop them in rough chunks & put into large non-reactive pot. I use semi-clingstone (semi-freestone) as the pits are easily separated from the flesh and they have the sweetness from clingstone.
Add your sugar, pectin, lemon zest, ginger if you would like, lemon juice & apple cider vinegar to peaches and let sit for 10-15 minutes with no heat.
Dice your jalapeños into small pieces, keeping as many seeds & pith as you wish. The heat (Capsaicin) is found in the seeds and pith so you can add some seeds & pith or none at all. Add jalapeños to peach mixture.
Use an immersion blender to roughly blend the mixture keeping some peach texture
Bring peach mixture to a full rolling boil until bubbles become large and clear and mixture somewhat clarified.
Boil for 15-20 minutes testing consistency on a small saucer from freezer. Place a small spoonful on cold saucer and tilt the plate or gently push with the back of your spoon. Your jam should fold or wrinkle. If it hasn't, keep boiling and test again on the new plate. If you try your jam at this point, it may be a bit spicier than it will be as it hasn't been fully preserved yet.
Once set, pour into sanitized jars leaving a 1/2 inch head space. Place sanitized lid on with tongs and hand tighten with a rim
Place into your canning pot (brought up to a gentle boil) ensuring all the jars are fully covered. Boil in canner for 10 minutes.
Pull them out and place on a dish towel, let cool and check that the lids have sealed properly. Their dimples will be popped down or you should hear them 'ting'. If they are not set right away, just give it time because sometimes they will pop as they cool.
