Yesterday I worked at the University editing two new videos for caregivers. Because I was in the town where I live, I was able to come home for lunch. During my tomato and lettuce sandwich, I watched Mario Batali on The Chew. He was making a dessert that consisted of peaches, balsamic vinegar, black pepper, cinnamon biscuits, and whipped cream. They ended up looking a bit like little tarts and they also looked delicious!
Driving back to the University in 111 F degree heat, I thought about how good that peach concoction would taste in a jam. A Jam that would be a wonderful glaze for pork – a pork loin! Yep, that would be great but I really had to figure out how to translate a dessert into a jam. So, I spent the afternoon debating the fine points of whether this or that word or gesture would be seen correctly on film AND what measurements would make the most tasty and food-safe jam. What I came up with turned out to be fantastic! The color is a bit on the dark side, but the peachy warm-with-a-tiny-bite sure makes up for it!
Peachy Piquant Jam
You will need:
1 Cup chopped peaches (generally 2 medium peaches)
¾ Cup granulated sugar
1 ½ Tablespoons white balsamic vinegar
1 ½ Tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
1 Tablespoon pectin if using – if not, a candy thermometer to bring to 220 F for 1 minute.
Sterilize one ½ pint jar, plus 1 four ounce jar
Simmer two flats and screw top lids
Prepare water bath canner
Put everything except sugar into pot and bring to a hard boil, then add sugar.
Bring to a hard boil again and allow boiling for 1 full minute.
Remove from stove, ladle into jar(s), put lids on, and put in water bath canner for 10 minutes.
Set on a towel in a draft free place for 24 hours.
I recommend leaving the jam alone for 1 month to allow the ingredients to mellow.