Vanilla - Peach Jam With Chiles
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 24
The slight smokiness and spice from ancho and chipotle chiles really accents the sweetness of in season peaches. The vanilla note takes it from regular ol' jam to gourmet gift-worthy fare, and it's fantastic on toast as well as grilled meat!
Ingredients
- 2 cups diced, peeled peaches (about 3 large) shopping list
- 2 tsp calcium water (from Pomona's) shopping list
- ¼ tsp ground ancho chile powder shopping list
- pinch chipotle chile powder shopping list
- 2 tbsp lemon juice shopping list
- 2 tbsp Truvia shopping list
- ½ cup vanilla sugar shopping list
- ½ tbsp Pomona’s pectin shopping list
- 1 tbsp pure vanilla extract shopping list
How to make it
- Mash 3/4 of the peaches in a pot.
- Stir in the diced peaches, calcium water, chipotle pepper powder, lemon juice and Truvia and bring to a boil.
- Whisk together the vanilla sugar and pectin, then add to the pot and stir to dissolve.
- Add vanilla.
- Stirring constantly, return to a full boil and cook 1 minute.
- Fill jars, seal and process in a waterbath for 10 minutes.
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- Serving Size: Makes about 1 1/2 pints, 24 (2-tbsp) servings
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