Peach Calabrian Chili Jam

Updated at: Mon, 09 Dec 2024 07:52:38 GMT

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

While water comes to a boil, score an “X” on the bottom of the peaches with a paring knife. Prepare a large bowl with an ice bath.

Step 3

When water is at a full boil, add peaches. Boil for 30 seconds.

Step 4

Immediately transfer the peaches to the ice bath and peel the skins off of the peaches.

Step 5

Remove the pit from the peaches and roughly chop. Add to a large bowl with sugar, brown sugar, lemon juice, chilis and salt. Toss in the ½ lemon as well after juicing.

Step 6

Mix to combine and let the mixture sit for at least one hour, or refrigerate overnight to really let the flavors infuse.

Step 7

Transfer mixture to a medium pot and turn heat to medium low. Cook stirring often, to prevent scorching, while also mashing up the peaches to your desired consistency.

Step 8

Continue to cook and stir, until peaches are broken down, the mixture is thick and jammy and reaches between 217-220F on an instant read thermometer. This should take about 30-40 minutes.

Step 9

Let mixture cool, then store in an airtight container. This will keep in the fridge for up to 6 months! It's great on toast, used in a cocktail, on a sandwich, the possibilities are endless :)

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