Jump to recipe

 

  peach hab jam

 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.