Pops has a habanero plant at the farm that is going crazy. Every time he goes there to harvest the garden, he comes home with dozens of habaneros. He isn't quite sure what to do with them though. He has stuffed some along with he weekly stuffed jalapenos. They were good, but you can't eat more than one like that. (You can, but you might not like yourself much afterwards!) He is thinking of putting some in his dehydrated hot pepper mix. That should add some kick! Otherwise he is just trying to give them away.
I have been wanting him to make some into peach habanero jelly, but he hasn't followed through. So, I took matters into my own hands!
I don't mess around when it comes to hot peppers, so I donned the gloves and went to work. There is nothing worse than taking your contacts out and finding out you still have hot pepper juice on your fingers! This recipe is really simple. Using and immersion blender made it even easier. No pectin or gelatin needed either. This will thicken up plenty on it's own.
I did some searching for recipes and found that some added all sorts of spices and flavors. I just wanted it to be the sweet of the peach and the heat of the pepper. So, this recipe is simple and delicious. I kept the seeds in my peppers, so there is plenty of kick. It will be perfect served over some cream cheese or goat cheese. I have big plans to use one jar for my brother K.C.'s birthday. Just wait until you see what we are doing!
I used this cast iron saucier to make the jelly. I don't know why I have never done that before! The cast iron was perfect for keeping things from scorching and the lack of corners meant nothing got missed when I was stirring. It is perfect for a batch of jelly this size and will be used this way in the future for sure!!!
One last little tip. I know the picture above is a strange one to post... but it is worth it! MiMi and I have had some trouble with jellies and jams in the past. We follow the instructions exactly and end up with looser jams than we had hoped for. (Don't worry, loose jam is perfect over pancakes, waffles and ice cream!) This time though, I put a small drop on a plate and stuck it in the fridge. In no time at all it cooled and proved my jelly was ready to come off the heat and go into jars. No guess work needed and no surprises later!
Peach Habanero Jelly
Yields 3 pints of jelly
1 lb peach slices (I used frozen slices this time, but fresh would be great too)
2 cups sugar
2 T lemon juice
2 habaneros, finely diced (remove the seeds for less heat)
- Place all ingredients in a heavy bottomed sauce pan and allow to sit for an hour. I used an immersion blender to break down the peaches later in the process. If you don't have one, finely chop your peaches before you add them to the pot.
- Turn heat to medium low and bring to a slow boil. Stir occasionally to ensure nothing is sticking. The mixture will be really foamy. Keep at a low boil, stirring frequently for 15 minutes.
- Use an immersion blender to make the mixture as smooth as you would like.
- Check the consistency of your jelly by dropping a small drop on a plate and sticking it in the fridge for a minute. If it is still runny, continue to boil until you get your desired consistency.
- Ladle into clean jars and keep in the refrigerator for up to a month or the freezer for 6 months.
Did you ever wonder why there is almost always lemon in jelly and jam recipes? Here's why!