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Chile Peach Jam

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By Judy Glattstein

Posted January 8th, 2008

This article is reprinted with permission from Preserving Memories: Growing Up in My Mother's Kitchen, by Judy Glattstein, (2006, Fulcrum Publishing)

Preserving Memories: Growing Up in My Mother's Kitchen

Author Notes:

Sweet and spicy, Chile Spiced Jam is great brushed on barbecued meat, especially pork, just before it comes off the grill. Good for glazing ham and pork chops, too.

Special Instructions: Different types of chile peppers have different Scoville heat index ratings, from the incendiary little Scotch Bonnet (habenero) and chile pequin to the much larger, mildly hot ancho chiles. Choose the type that best suits your preference, and/or adjust the quantity added to the peaches. Also, beware that the chile peppers can burn skin, sips, mouth, and eyes. Handle with care and wash hands with soapy water after handling.

Ingredients:

3 1/2 to 4 pounds peaches
2 fresh red chile peppers
2 limes
3 cups sugar

Instructions:

Yield: 7 Jars, Eight Ounces Each

1. Prepare the peaches: Bring a large pot of water to a boil. Drop in a few peaches at a time. Let them seethe for a scant minute, dip them out, and drop them into an ice water bath. Lift them out of the water and slip off their skins. Repeat until you’ve processed them all.

2. Slice the peaches into quarters or sixths (depending on the size of the peaches) and then measure. You should have about 6 cups.

3. Wash, stem, and seed the chile peppers. Mince finely.

4. Finely chop limes (pith, peel and juice) and measure 1/4 cup.

5. Combine peaches with the chile peppers, lime, and sugar in a Dutch oven. Stir thoroughly and cover well. Allow to sit for an hour. The sugar will start the juices flowing from the peaches.

6. Slowly bring to a boil, stirring constantly, until the sugar has dissolved.

7. Crush with a potato masher, then bring back to a boil. Cook, stirring frequently, until thick.

8. Fill and process prepared jars according to canning instructions described on page 6 of Preserving Memories.

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