I don’t do a lot of home canning. With only two of us at home, we just don’t eat enough to inspire me to go to all of that trouble. Now mind you, I grew up canning and freezing with grandmothers who raised huge gardens, went berry picking religiously, and never met a fruit they couldn’t preserve in one form or another.
We raise a hobby garden and I seek out fresh produce from our local farmers markets and farms, but it’s usually for immediate meal planning not preserving. We eat loads of fresh seasonal vegetables and fruits but when the season’s over, I’ll turn to my local groceries.
However, I do love to make homemade jams and jellies. I’ll stock the freezer with strawberry and blackberry freezer jam most of which will be shared. I’ll make gift jars of various jellies for neighbors, friends and coworkers because I think homemade just says, “You’re special to me.” So far, I’ve made Autumn Fruit Jam, Muscadine Jelly, Tangerine-Lemon Jelly, Blueberry-Habanero Jam, Cherry-Habanero Jelly, Cranberry-Habanero Jelly, Hot Pepper Jelly (do you see a trend here?) and this really tasty Habanero Peach Jam with Ginger.
It’s been a bumper crop year for our habanero pepper plants!
We use this Habanero Peach Jam with Jam with Ginger as a savory accompaniment to fresh veggies, pinto beans, and grilled chicken or pork. It adds another dimension to grilled turkey and provolone grilled sandwiches. Oh my goodness, you must try that with a little spicy mustard.
- 1 quart fresh peaches, peeled, pitted and chopped
- 7 orange habaneros, cored and seeds removed (if desired)
- 1 large orange bell pepper, cored and seeds removed
- 1 piece of fresh ginger about the size of a quarter and 1/4-inch thick (or less), peeled, optional
- 7 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 2 pouches liquid pectin (I use Certo.)
- Prepare the jars and lids.
- Roughly chop the peaches; place in a large saucepan.
- Finely chop the habaneros, orange bell pepper and ginger in a food processor.
- Mix the peppers, sugar and lemon juice into the peaches; stir well.
- Bring the mixture to a rapid boil, stirring frequently.
- Add in the liquid pectin and bring back to a hard boil for one minute.
- Remove from the heat and skim off the foam, if desired.
- Pack into sterilized jars and seal.
- Process in a boiling water bath for 10 minutes; cool completely before storing.
- Check lids for proper seal.
- If you are not accustomed to water bath canning, I suggest you purchase a good guide. I'm a big fan of Ball's canning manuals myself.
- The pamphlet in the box of Certo is a good general guide for making jams and jellies.
- This recipe will make 6 - 8 half pints of jam.