Peach Habanero Jelly
If you like sweet and spicy, this peach habanero jam is for you! It is easy to make and is perfect with cream cheese and crackers as an appetizer. Or use it as a glaze for pork or chicken for an instant flavor boost.
Servings: 36 Servings (3.5 Cups of Preserves)
Ingredients
- 1 pound peach slices fresh or frozen
- 2 cups sugar
- 2 Tablespoons lemon juice
- 2 habaneros
Instructions
- Wash 2 habaneros. Remove ribs and seeds then dice.
- Peel and slice fresh peaches if that is what you are using. A bag of frozen peach slices works equally as well.
- Place 1 pound peach slices2 cups sugar, 2 Tablespoons lemon juice, and prepared habaneros in thick bottomed pot or dutch oven.
- Turn heat to medium low and bring to a slow boil. Stir occasionally to ensure nothing is sticking. The mixture will be really foamy. Keep at a low boil, stirring frequently for 15 minutes.
- Use an immersion blender to make the mixture as smooth as you would like.
- Check the consistency of your jelly by dropping a small drop on a plate and sticking it in the fridge for a minute. If it is still runny, continue to boil until you get your desired consistency.
- Ladle the habanero pepper jam into clean jars and keep in the refrigerator for up to a month or the freezer for 6 months.
Nutrition
Serving: 1Serving | Calories: 48kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.1mg
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