Hello everyone! Chef Ted here, back with an easy item to add some sweet heat to your meals. Peach season is ending and you might have that friend whose garden is overflowing with peppers, so let's take advantage of it. This recipe is a 1:1 fruit to sugar due to the low pectin content of peachs and sometimes can have a "fruit butter" texture too. I wanted to use an easy ratio to remember and found with 1 habanero with seeds removed had enough spice to feel "warm" after eating a good bit, but not be too spicy. For those that like heat or are nervouse of what causes your food to be spicy, I recommend reading my blog on capsaicin from this week and make a choice based on that information.
Recipe - Makes ~3 Cups
Ingredient List
1lb --Peaches (Fresh or Frozen, but Fresh with the skin on will set better due to additional pectin in the skin)
1lb -- Sugar, Granulated
1 -- Habanero, rough chopped (seeds optional depending on spice preference.)
to taste -- Salt
as needed -- water (I will add ~1/4 cup of water if I am using fresh peaches just to help it break down and blend easier.)
Directions
- Remove pit and rough chop the Peaches.
- Slice open the habanero and remove the seeds (if desired) and rough chop.
- Add peaches and habanero to a pot with the sugar and begin to cook and shed juices. (Keep a little bit of water on hand and if needed add to prevent anything from burning.
- Continue to cook until warmed and blend the mixture to desired "chunkiness".
- Once blended continue to cook at a low-boil or simmer until sugar has disolved fully and the jam begins to set. (I would use a rubber spatula for gently mixing and ensuring nothing sticks to the sides and bottom. Keep in mind the jam will thicken some as it cools.)
- Be sure to let the mixture cool to room temp before storing in the refrigerator.
Equipment List
- Knife and Cutting Board
- Saucepan
I hope you all enjoy this recipe and if you have any questions, please feel free to reach out to me via email at chef@sweetandsavoryclassroom.com.
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