Abigail Stark

There is something especially good about preserving peaches grown close to home. Palisade peaches are known for their juicy texture, rich sweetness, and unmistakable fresh-peach flavor, making them the perfect base for this sweet and spicy jam. The natural sweetness of the peaches balances the slow-building heat of dehydrated habanero and jalapeño peppers, creating a jam that tastes like late summer on Colorado’s Western Slope.

Serve it over cream cheese with crackers, brush it onto grilled pork or chicken, add it to a charcuterie board, or spread it onto a warm biscuit with butter.

Ingredients

● 4 cups peeled and finely chopped Palisade peaches

● 4 cups granulated sugar

● 2 tablespoons bottled lemon juice

● 1 package, 1.75 ounces, powdered fruit pectin

● ½ teaspoon dehydrated habanero flakes, or to taste

● 1 teaspoon dehydrated jalapeño flakes

● ¼ teaspoon butter, optional, to reduce foaming

Instructions

1. Prepare a boiling-water canner and clean half-pint canning jars according to safe home-canning procedures.

2. Combine the chopped peaches, bottled lemon juice, dehydrated habanero, and dehydrated jalapeño in a large, nonreactive pot. Allow the mixture to sit for about 10 minutes so the peppers can begin rehydrating in the peach juices.

3. Stir in the powdered pectin and optional butter.

4. Bring the mixture to a full rolling boil over high heat, stirring constantly.

5. Add the sugar all at once. Stir thoroughly and return the mixture to a hard rolling boil that cannot be stirred down.

6. Boil hard for 1 minute, stirring constantly.

7. Remove the pot from the heat and skim off any foam, if necessary.

8. Ladle the hot jam into prepared jars, leaving ¼ inch of headspace.

9. Wipe the jar rims clean. Center the lids and tighten the bands until fingertip-tight.

10. Process the jars in a boiling-water canner using the processing time required for your elevation and the tested peach-jam recipe you are following.

11. Remove the jars from the canner and let them cool undisturbed for 12 to 24 hours. Check the seals before labeling and storing.

Notes

The heat may become slightly stronger after the jam has rested for several days. Home-dehydrated peppers can vary considerably in strength, so begin with a conservative amount and adjust future batches to suit your preference.

For the best flavor, choose Palisade peaches that are fragrant, ripe, and slightly soft but not bruised or overripe. The peaches should be ripe enough to provide plenty of natural sweetness while still holding enough texture to give the finished jam body.

Because adding ingredients to a canning recipe can affect its tested safety, preserve the original proportions of peaches, bottled lemon juice, sugar, and pectin from your trusted recipe. Refrigerate or freeze the jam instead when making substantial changes.

Serving Ideas

● Spoon over cream cheese and serve with crackers

● Brush onto grilled pork chops or chicken

● Pair with sharp cheddar or smoked gouda

● Spread onto biscuits, cornbread, or sourdough toast

● Use as a glaze for meatballs or cocktail sausages

● Add to burgers, grilled cheese sandwiches, or barbecue sauce