Hot Stuff with Peaches and Peppers By Daniela Anderson ZEST Food Editor
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t this time of year, thoughts of seasoned and maiden vegetable gardeners turn to putting up the delightful bounty. For this issue of ZEST, I offer Habanero Peach Jam. Aside from being absolutely delicious, this jam is a winner because it can be made with just a few ingredients and you don’t need pectin to get it to gel. You can add pectin if you like, but it’s not necessary. First, a few notes: To prep, wash jars and lids with hot soapy water or run them through the dishwasher. Finish sanitizing by putting the jars in a large pot of boiling water with the lids in a small pot of boiling water. Jars should be hot when the jam is added, so the glass doesn’t crack. On handling Habaneros safely: the hot peppers contain an oil that can cause irritation and burning. The biggest challenge is not rubbing your eyes or your face accidentally with the oils on your hands. So use a pair of snug-fitting gloves and ventilate the kitchen because these pesky vapors also can irritate the throat.
HABANERO PEACH JAM Makes three pints, six 1/2 pints or twelve 1/4 pint jars. » 4 1/2 cups mashed fresh peaches (or thawed, frozen peaches) » 4 1/2 cups granulated sugar » 1/4 cup lemon juice (1 large lemon) » 2 tablespoons apple cider vinegar » 3 Habaneros, finely chopped
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Add the puréed/mashed peaches, sugar, apple cider vinegar, lemon juice and habaneros to a heavy-bottomed pot. (Aluminum prevents the jam from scorching while cooking.) Stir continuously over a low flame for 2025 minutes. The jam is ready when it’s thick and the foam on the surface disappears. It will continue to thicken as it cools. The goal of this delicious jam is including heat and bite while still being able to taste the peach. If you taste test while cooking the jam, the Habaneros will be much hotter and intense at the beginning while they are still raw. For extra-hot jam, add the Habaneros in the last ten minutes of cooking. Dispose of the gloves and wash your hands several times to make sure the pepper oils are gone. This jam is fabulous served with cream cheese and crackers or crusty bread. As a tasty glaze for grilled salmon, it can be created by thinning down the jam with some balsamic vinegar and brushing it onto the grilled fish. Work safely and Buon Appetito.
Go Green Middleburg | Fall 2020
