Peach Riesling Jam kicked up with Carolina Reaper Chilies bring on the heat to tasty jam. How hot is this jam? We’ll peach jam is great carrier for capsicum, which means feel the pain. Only a few ingredients needed to make this jam. Using fresh peaches, and Carolina Reapers, pectin, Riesling Wine lots of sugar and fruit fresh. The whole precess is quite simple but a few important techniques need to be used to achieve a perfect set gel.
Freshness counts:
Find fresh peaches at the peak of season when cost is reasonable, around late July through August. Also this is when the Carolina Reapers start to get ripen to bright red color. Be sure to ware gloves when handling the Carolina Reapers, suggest to wear double layer when chopping chilies. Be careful not to touch your eyes, face or any sensitive part of body. The capsicum is extremely volatile will cause burning sensation for hours.
When working with fresh peaches first wash peaches well with cold water and drain them. Next get a boiling water started to blanch peaches. Cut an X in bottom each peach then place them in boiling water for about 60 seconds. Remove them from the boiling water into ice bath to shock peaches. This makes peeling peach skins easier, followed by cutting peach in half and removing the pit. Chop the peaches into medium size pieces, and place peaches into container, like quart measure cup. Mash peaches well, this is extremely important step, mashing peaches helps extract natural pectin in peaches.
Measuring is important:
Measuring the exact amount of mashed peaches is very important to achieve perfect peach to sugar ratio. Don’t go by number of peaches used or sliced peaches, but the amount of mashed peaches. Measure each ingredient in recipe perfectly. The only variable is amount of Carolina Reapers added to the jam. This is up to the individuals preferences, the more Carolina Reaper added to more burning heat. I suggest starting with one chopped Carolina Reaper to 8 ounce jar of jam. Test heat leave before putting jam into the jars to be preserved. Word of caution Carolina Reapers are extremely hot many people are not use to that much heat. No pain no gain, go for it.
Using the right peach jam ingredients:
To achieve a good set jam choosing the right pectin and preservative is important. Good quality pectin like Classic Ball Pectin works well with peach jams. Ball Fruit Fresh is good preservative to help maintain bright peach color. Mixing the mashed peaches and chilies with the pectin and riesling wine and Ball Fruit Fresh first in heavy duty pot. Then bring peach mixture to full boil, stirring often for good minute. Next add the sugar stirring constantly, again bring back to a boil and cooking for one minute. Doing these steps will insure a great jam set. A common mistake is to mix all the jam ingredients together and cook for a minute, giving you often bad results.
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Peach Reaper Jam
Description
Peach Reaper Jam is for those that seek out the hottest foods to use as condiments. Each jar has one chopped fresh Carolina Reaper infused into the peach jam. It’s extremely tasty and heat hits you hard.
Peach Reaper Jam Ingredients
Instructions
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Processing Peaches
Wash each peach, remove any stickers. Cut an X with paring knife on bottom of each peach.
Be sure the peaches are nice and ripe, slightly soft when pressed. -
Place peaches into boiling water for 45 to 60 seconds. This helps remove peach skins.
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Remove the peaches from boiling water and place peaches in ice bath. This is called shocking peaches. Cooling peaches down quickly.
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Peel the skins off the peaches.
Start peeling skins from the X cut on bottom of the peaches. -
Cut the peaches in half and remove the pits.
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Dice the peaches place in container and mash with tamper.
In the photo the peaches are placed in quart measure and mashed with wooden tamper. -
Continue mashing peaches until mushy using the tamper.
Mashing the peaches into mushy constancy helps produce better gel formation. -
Place measured mashed peaches into heavy duty pot. Add the pectin and fruit fresh to mashed peaches. Stirring all mixture until combined well.
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Wash and remove stems of Carolina Reapers. Then cut them in half.
Check for any bad spots or spoiled parts of chilies. Discard any bad chilies. -
Chop the chilies into small pieces with sharp knife.
Be sure to ware gloves when handling hot chilies. -
Add the chopped Carolina Reaper Chilies and Riesling Wine to the mashed peach mixture.
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Stirring well peach Carolina Reaper mixture will as heats up over medium high heat.
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Bring peach Carolina Reaper mixture to boil and cook for 1 minute. Stirring often.
It's important to cook the peach Carolina mixture for good minute to extract pectin in peaches and peppers. -
Add the sugar to peach Carolina Reaper mixture and stirring quickly the sugar into jam.
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Cook the jam to good boil, stirring constantly. Cook jam for one minute after comes to boil. Then remove from the heat.
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Skim all form off the jam that formed at surface of mixture.
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Fill each jar with hot jam to about 1/2 inch from top of the jar. Then wipe with vinegar damp towel to remove any jam on rim of the jar.
Wiping the rims of the jars before sealing with lid and collar is very important. This insures the jam jars are going to seal properly. -
Place lid on each jar.
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Next place ring collars on each jar. Tighten each collar just enough to be snug. Do not over tighten this prevent good seal.
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Place jam into hot water bath. Made sure the boiling water covers the lids. Process 1/2 pint jam jars for 10 minutes in boiling water. The remove and place on wire rack to cool.
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Cool the filled Peach Carolina Reaper Jam on wire rack for good 4 hours or more. The jam jars must be totally cool to touch. Then tighten each of the collars.
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Make a label for each jar and stick labels onto jars.
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Cooled Peach Carolina Reaper Jam
