Habanero Pickled Peaches Recipes

PEACH HABANERO JAM

Steps:

• Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
• WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
• Split red peppers, de-seed & chop coarsely.
• Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
• Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
• Add sugar. Return to a full boil and boil hard for 2 minutes.
• Remove from heat and stir in vanilla.
• Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
• Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
• Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
• After processing, remove jars and place on a towel to cool for 12 to 24 hours.
• Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

HABANERO PICKLED PEACHES

Steps:

• 1. Sterilize jars and lids in a pot boiling water or dishwasher (no detergent). Place on a clean towel to dry.
• 2. To peel peaches, bring a large pot of water to a boil. Cut a small X on the top and bottom of each peach. Carefully drop them in boiling water and cook for 30 seconds. Using a long-handled slotted spoon, remove peaches, rinse with cold water and peel off the skin by gently rubbing the peach. Halve and pit the peeled peaches and put into the jars, packed tightly,
• 3. In another pot, bring the vinegar and sugar to a boil.
• 4. In each jar, add one half habanero, 1 cinnamon stick and half the cloves.
• 5. Remove boiling vinegar from heat and pour half of the mixture into each jar. Add enough water to each jar to fill, leaving a 1/4-inch headroom. Cover with lids and bands and refrigerate.
• 6. Store for 2 days before using. Will keep, refrigerated, for one month.

HABANERO PICKLED PEACHES

Steps:

• 1. Sterilize the jars and lids in either a pot of boiling water or dishwasher. Remove jars and lids with tongs and place on a clean surface.
• 2. To peel the peaches, fill a large pot with water and bring to boil. Cut a small x on the top and bottom axes of each peach. Carefully drop them into the pot of boiling water and let them cook for 30 seconds. Using tongs or a long spoon, remove peaches, rinse with cold water, and then peel off the skin by gently rubbing the peach. Halve and pit the peeled peaches and put them in the jars.
• 3. In another pot, bring to a boil the cider vinegar and the sugar. In each jar add half the habanero chile, a cinnamon stick, and 2 whole cloves. When the vinegar comes to a boil, pour it into the jars and add enough water to the jar to fill (though be sure and leave 1/4-inch headroom from the top). Cover and refrigerate. Will be ready in a couple of days. Will last refrigerated for 1 month.