Sweet and Spicy, the story of 2 Peach Jams….

The final harvest was in and I had 20 plump peaches picked fresh from the tree at the peak of ripeness. I had to act quickly to preserve that special flavor to be enjoyed all year long. Searching for recipes I chose this simple peach jam recipe as a guide because it’s made without pectin and I really don’t like that “gummy” affect that pectin can bring to jam. I savored the notion of how yummy that jam would be on a piece of crunchy toast with plenty of butter.

But yet, I also wanted more, I wanted the option to taste something a little unique, jam~like but, with little more savory and spicy.

Something that could bring some pizazz to something meaty like this glazed pork shank.

In the garden I had plenty for fresh sage and thought that could be a nice compliment to the honey ~ tart flavor of the peaches. The scent of the sage made my mind wander to the Thanksgiving table, since sage is a traditional ingredient for turkey stuffing, and to the delights of Dagwood turkey sandwiches. How nice would it be to add a little a dose of sweet, spice, savory and sage to meals like that??

These appetizing fantasies inspired the following pepper jam recipe I created with 1/2 of the peaches… so now my pantry is stocked with the best of both worlds, jars of a sweet Peach Jam

and jars of a Pepper Peach Jam. Here is how I made them:

Peach Jam and Peach Pepper Jam

Yield: about 10 cups of jam or 6 ~ 12 ounce jars and 2 ~ 4 ounce jars.

5 pounds of ripe peaches {about 20 medium peaches}

3 cups of sugar {up to}

juice of 1~1/2 lemons

1 tablespoon chili pepper flakes

1/3 cup red or white wine vinegar

1 teaspoon salt

1/3 cup snipped fresh sage leaves

Peel and cut the peaches into chunks. I found it easy to pull off the peel of my ripe peaches using a pairing knife. To make it easier you could cut an “X” in the skin at the base of the fruit and blanch them in water for a few seconds to loosen up the peel.

Combine the peaches, 2 1/2 cups of sugar and lemon juice in a large saucepan and bring it to a boil. Continue to gently stir the peach mixture as it continues to boil for about 30 minutes or until it is thick and jam like. The lemon juice will serves as a natural pectin to thicken the fruit. Allow the mix to cool and check the consistency and the sweetness. Add the final 1/2 cup of sugar if you’d like it to be sweeter. If you want the jam to be thicker you can boil it for another 10 minutes.

You could stop here if you just want a delicious peach jam {and who doesn’t?} but if you’d like to have another option, something more spicy and savory in your pantry continue on this path for the best of both worlds…

Allow the mix to cool until you can handle it comfortably scoop out 1/2 of the mixture, this is your peach jam.

To make the Pepper jam: leave the remaining half in the pan add the chili peppers, vinegar, salt and sage leaves.

Turn up the heat to medium and stir gently for about 15 minutes until the ingredients are throughly mixed and the sage leaves have softened.

I preserved my jams in these 4 ounce and 12 ounce Verones canning jars using the following method. Alternatively, you could pack them in jars or airtight containers and store them in the refrigerator for up to a month, or in the freezer for up to a year.

In a large canning pan bring water to a boil use tongs to lower the empty jars and lids and bands into the water and bring to a boil. Let them boil about 15 minutes to sterilize them {alternatively you could run them through the dishwasher}.

Lay out a clean, dry towel. Carefully remove jars from hot water, pouring any water in the jars back in the pan. Put the lid on the pan and bring the water back to a boil. Use a small ladle to fill the jars with the mixtures. Fill to about 3/4 of an inch below the rim. Use a wet paper towel to clean any spills from the rims of the jars. Put the lids back on the jars and secure the rings.

Use the tongs to place the jars back in the pan in batches. There must be at least 2 inch of water above the top of the jars. The jars need to be upright and cannot be touching. Allow to boil for 15 minutes. Lift the jars out of the boiling water with jar grabbers and set on a clean towel. Hopefully, you will hear that fabulous “click ~ click” symphony of the lids sealing. Process the rest of the jars.

Allow the jars to sit for 24 hours, then test the jars for a seal by pressing down on the lid. If it is sunken in and solid they are sealed. If you the lid gives at all, if you can push it in, the jar didn’t seal properly, so those jars need to be stored in the refrigerator or freezer to keep them safe. Sealed jars can be stored in a cool, dark location for up to a year.

There you have it, the story of how these peaches I watched grow in the orchard: