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Peach Jam with Sriracha - Waterbath Canning

Print Makes about 3 (8 oz) half pints
A Marisa McClellan Recipe!

Level of Ease:

Easy

Preserving Method:

Waterbath Preserving

You Will Need:

  • 1 dry quart peaches (about 2 lbs)
  • 1 cup granulated sugar
  • ¼ cup sriracha
  • Juice of ½ lemon

Directions:

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use.
  2. Bring a large pot of water to a boil.  While it heats, cut the peaches in half and remove the pits.  Fill a large bowl two-thirds of the way up with cold water. Blanch peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water.
  3. Once they are cool enough to touch, slip off the skins and halve and pit the peaches.  Place the peaches in a shallow bowl or baking dish.  Using a potato masher, smash them into a pulp.  Stir in the sugar and let the fruit sit for a few minutes, untiil the sugar is mostly dissolved.
  4. To cook, scrape the fruit into a large skillet, add the lemon juice, and place over medium-high heat.  Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes.  It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared. In the last couple of minutes of cooking, stir in the sriracha.
  5. Remove the jam from the heat and funnel into prepared jars, leaving 1/2-inch of headspace.  Wipe the rims, apply the lids and bands.
  6. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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