October 19, 2011

Not so Spicy Peach Jam

Stud wanted to plant a habanero plant this summer.  So we did, along with four tomato plants, a bell pepper plant, and the typical parsley, dill, basil, tarragon, rosemary, and thyme.  The tomato plants baked in the summer heat and I have one left, the bell pepper plant never really grew, but the habanero plant?  I have probably 50 habaneros.  By far the most successful of our summer plantings.  I decided it was high time we started to use some of them, so I set out to make peach habanero jam.  I was (past tense is key here) so excited about this recipe!  Sweet peach jam made with fresh summer peaches with a hint of heat from one of our habaneros…sounds delicious right??  I had heard about the power of habaneros and their high score on the Scoville scale, so I got some gloves to protect my skin from the pepper power, finely diced one and threw it in my jam.  I thought they smelled funny, but I had never smelled fresh habaneros, so continued along.  As the jam finished up, I tasted it and discovered Stud and I had managed to grow flavorless habaneros. Confirmed when my dad took a bite from a raw one.  HOW DOES THIS HAPPEN? The bell pepper was hotter. I have no idea and it ruined my spicy sweet jam, but I still have delicious peach jam that tastes just like summer.

Peach Jam
2 ½ lbs fresh peaches, peeled, pitted and diced into ½ cubes
1 ½ c. sugar
2 T. lemon juice

Put the diced peaches and sugar into a large pot and let sit for an hour or so until all the sugar has mostly dissolved.  Once  the sugar has dissolved, turn on the heat.  Once the mixture starts to boil, set a timer for 25 minutes and cook the jam, stirring frequently.  Once it’s finished, skim all the foam off the top and put in jars and enjoy!

I didn’t bother canning the jam since I knew we would go through it quickly, but it would be great for canning.  And it was super easy.  The hardest part was prepping the peaches.  I am loving the jam on my bagel in the morning and since the temperatures are starting to plummet, it’s been a great lingering taste of summer.

Oh, and I have been “stressing” my habaneros by refusing to water them, I don’t think it’s making them any spicier.  We had great plans!  Hot sauce! Mexican food! Salsa!  Alas, I have about 50 bland habaneros.  Even Beau stole one and thought it was a toy.  They are that bland.

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