Peach Pepper Jam Recipe (2024)

FAQs

How to use peach jalapeno jam? ›

A thick slather on a piece of lightly toasted bread at breakfast is my favorite way. It's also fantastic added to your favorite grilled cheese sandwich or keep things simple and top a cracker with a smear of cream cheese and a dollop of Peach Jalapeño Jam to really wow your summer party guests.

Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set). If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time.

What To Know About Making Fruit Jam Without Pectin. Fruit jam can be made with just fruit, lemon juice, and sugar. Summer berries naturally contains pectin so it's great for jam-making. The fruit and sugar need plenty of time to cook and thicken.

How much pectin do I need to add? The amount of pectin needed to thicken your jam varies depending on the fruit and the other ingredients, as well as how thick you prefer your jam, however, as a rough guide, 3g for every kilogram of fruit, or 1.5 teaspoons of powdered pectin for every cup of jam.

Or you can combine the peaches with acidic fruits like pineapple chunks or cut tangerines. The acidity in these fruits inactivates the PPO enzyme that starts the whole process. The third method involves adding a food-quality acidic ingredient that will prevent browning, such as vinegar.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

Overcooked Jam: It's is harder to salvage overcooked jam. If the jam tastes scorched it's best just to throw it away and try again. If the jam isn't scorched but is too thick to use as jam, slowly heat it in the microwave with a little added water and use it as syrup.

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

Some people use it to good effect, but I tend to avoid it because I have gotten much better results by just using pectin-rich fruit that is just ripe enough, and then dialing in on the sugar and acid and heat. Jams that I've made with added pectin have often turned out too thick and rubbery, with a dull flavor.

Is jelly better with or without pectin? ›

The use of commercial pectin simplifies the process, but jelly made without added pectin contains less sugar and tastes fruitier. Follow the manufacturer's directions for using commercial pectin and do not interchange liquid and powdered pectins. Acid: The proper level of acid is critical to gel formation.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

Pick the Perfect Pectin for the Job

If you want a jam that tastes like fruit, then use a pectin formulated for using less sugar. In my opinion, Ball's low-sugar pectin is the most convenient commercial pectin to use; it is found wherever canning supplies are sold and online.

Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid).

Serve as a dip for shrimp, French fries, onion rings, or chicken fingers. Spoon onto warm cornbread or muffins. Spread bagels with cream cheese; add a spoonful as a delicious topper.

Topping for cheese and crackers including goat cheese, smoked cheddar and brie as an appetizer. Mix pepper jelly with cream cheese for a dip. Use pepper jelly on or as a side dipping sauce for jalapeno poppers. Topping for ice cream.

Manchego and Ja-Ha

Our most straightforward pepper jelly, Ja-Ha, is our pick for this cheese. The tartness of the red bell pepper, along with the bite of the jalapeño and habanero peppers contrasts with the dense richness and saltiness of the Manchego. A perfect bite in our opinion.