Peachy Piquant Jam
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.
Peachy Piquant Jam
Bring to a hard boil again and allow boiling for 1 full minute.
Peachy Piquant Jam
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.
Peachy Piquant Jam
Peachy Piquant Jam
Ingredients
- 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.
Instructions
-
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.
I agree with your concoction plans my friend, this looks incredible 😀
Yum!
Cheers
Choc Chip Uru
Thank you!
Since I absolutely loved your strawberry jam with balsamic and pepper (from a taste sample – my jars are still mellowing), I have to try this. I hope they have peaches at the farm market today.
Lillian
lillianscupboard.wordpress.com
I think you will love it!! I’m posting the most wonderful recipe using this right now. Thank you for the compliment about the strawberry! Have fun at the Farmer’s Market – Ours it tomorrow….can’t wait!
MUST TRY THIS….I do have a question though. If you just made this and suggest a 30 day mellowing out time, then how did you use it to make the pork tenderloin dish? HAHA Just kidding with you. I have a secret….I couldn’t wait for my strawberry jam to finish mellowing and opened one of them already. WOWOWOWOWOW I already ate the entire jar it was so AMAZING. I can’t even imagine it getting better after the full wait time.
Sandra in NM*
Oh Yay! I’m so glad you loved it. And I should have waited, but I just couldn’t! I took most of the Pork Loin over to mom’s so she and her lady friends could try it out for dinner tonight but I kept enough for us to have for dinner here as well……….You know, I’ve been thinking about your watermelon question all week. Did you try it? I’m going to get a watermelon at the farmer’s market tomorrow and go to town! You’ve inspired me to try several different things with it – we’ll see how they turn out. Great to talk to you…
Last weekend we were at an Australian farm where we tried a really amazing cranberry, cherry and orange preserve…with a hint of Indian spices…and now am keen on trying some canning/preserving myself. Thanks for sharing your lovely recipes that mix so many different flavour! would definitely try some! and also, your blog looks terrific!!
Thank you very much for the compliments! I love to can and hope you can learn something from my blog – please ask if you have any questions!