Jalepeno Peach Cranberry Jam

Oh, we had peppers from our CSA this year. Many, many, many jalepeno peppers came in our share, and while we never would have used them all in our regular cooking, this year being pregnant, I could hardly look at the things. Not a single jalepeno could be consumed at our house; just the thought of them stirred the prenatal indigestion to levels completely unbearable. It took a while, but it finally hit me what I should do with all the leftover peppers: make pepper jam. Add to all this the fact that I had a few peaches from the end of our local season that were less than worthy of eating but perfect for jam. Here’s the low down on what I made:

Jalepeno Peach Cranberry Jam

  • 1 overfull quart of peppers, minced (I used 16 large jalepenos and 3 seranos)
  • 3 large peaches, finely diced
  • 2 apples, peeled and finely diced
  • 1 cup honey
  • 1/4 cup fresh lemon juice
  • 1 cup dried cranberries

Place all of the ingredients, except cranberries, in a large stock pot and cook over medium heat until the fruit is soft. Use a potato masher to mash it until desired consistency is reached. Stir in the cranberries at this point and continue to cook until they are good and soft; the mixture should be very thick. Ladle into warm jars and process in boiling water bath for 15 minutes. Makes approximately one quart of jam.

This stuff is HOT; I sampled it over cream cheese with pretzels. It was delish, but sent the prenatal digestive issues into overdrive! Good thing all four of these jars are gifts…

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