Hot Peach Jam

This recipe will take you back to summers past with the amped up flavor of pepper jelly. What could be better than fresh peach flavor combined with the zing of hot peppers? Smother a block of cream cheese with it and break out the crackers!

Hot Peach Jam

3/4 cup chopped fresh peaches, fuzzy skin removed
1 red Cowhorn or Anaheim pepper, finely chopped
1 red Cayenne pepper, finely chopped*
pinch salt
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
1 tablespoon powdered quick pectin or 1 tablespoon potato starch

*Carefully taste your Cowhorn and Cayenne before using them. If they are super spicy, remove some or all of the seeds. If you like HOT food, leave them!

Place all ingredients in non-reactive medium saucepan and bring to a boil. Reduce heat to medium low and let jam simmer until thickened and mixture looks darker and translucent. This should only take about 5 minutes.

Remove a spoonful of jam and let it cool until cool enough to taste. Taste the jam and adjust as necessary. Not sweet enough? Add a tablespoon or two of sugar. Not tangy enough? Add a tablespoon or two of vinegar. Doesn’t seem bright enough? Add a tablespoon or two of fresh lemon juice. Not spicy enough? Add back some of the pepper seeds you removed, or add a pinch of hot pepper flakes.

Pack jam in a sterilized 8 ounce jar (fresh from the dishwasher or a boiling water bath), cover with sterilized lid. Put lid on just barely fingertip tight and let cool completely before storing in the refrigerator (use within 1 week) or freezer (use within 1 month).

Serve on a cheese tray with your favorite cheese and crackers. Drizzle on your fried chicken or barbecue sandwiches. Stir into your favorite stir-fry, salad dressing or mustard. Heat up your boring old PB&J. Or, go the sweet route and add a touch to your ice cream or sorbet!

If you happen to have a bevy of fresh peppers on hand, check out my other pepper recipes here Cowhorn Pepper Harvest ~ Cowhorn Recipes.