These small batch chile peach preserves are made with fresh peaches, roasted chile, and no pectin. A delicious jar of sweet and spicy.
This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam is cooked to consistency, pour into jar, let cool and refrigerate. This jam keeps for several months in the refrigerator.
"*" See Kitchen Notes for more information or links to special ingredients.
You might want to review Kitchen Notes for Quick & Easy Jams before starting.
- 1 heavy sauce pan, 2 - 3 quarts
- High heat rubber spatula
- 1 pint jar with lid or 2 half pint jars
- Wide mouth funnel
- Ladle
- 3 large peaches, peeled, diced (~16 ounces)
- Juice from 1/2 large lime
- ¼ cup or 2 ounces drained, roasted and chopped green chile
- 8 ounces sugar or ½ the weight of the peaches
- 1 Tbsp. water
-
Wash and rinse the pint jar. Do not dry. Heat in microwave on high for 2 minutes. Let sit until ready to use.
-
Add all of the preserve ingredients to a saucepan.
-
Heat over low, stirring frequently until the sugar has melted.
-
Increase the heat to medium and bring to a boil, stirring constantly.
-
Set the heat to maintain the boil, stirring constantly. A foam may form on the top of the preserves. Just leave it alone and keeping stirring. It will eventually evaporate or cook back into the preserves.
-
Stir constantly at a boil for 18 – 20 minutes or until the temperature reaches 205ºF – 210ºF (@5000 – 6000 ft elevation) or 220º F (@sea level). If you don't have a candy thermometer, see Kitchen Notes.
-
Remove from the heat and ladle immediately into a pint jar. Wipe off the jar's rim with a clean, damp rag. Top with lid. Let cool, then refrigerate. Jam will keep in the refrigerator until you finish it off, which doesn’t take long.
Click Kitchen Notes for Quick & Easy Jams for more detailed information on this process of making preserves and jams.