Recipe: Poblano Peach Jam

Note: I wrote this last summer and promptly forgot about it.  Sorry to post it out of season, but I thought this would give you time to get your Poblano plants going this spring.

"Okay, fine, you can pick one weird one for us to plant."

So I carefully examined the choices, and with visions of chile rellenos dancing in my head, I grabbed a Poblano pepper plant, "THIS one!"

Chipped nails, don't care.

This past spring we planted the Spare communal garden at Handsome's parent's house out in the country.  We had the usual suspects:  tomatos, bell peppers, jalapenos, zucchini, squash and cucumbers.  AND, with my sweet-talking skills and promises of culinary adventure, we also planted Garden Salsa peppers and a lone Poblano pepper plant.

Is it August yet, so I can get my peaches?

Turns out that Poblano pepper plants love the sandy soil and the cooler summer weather we had this year, so we have been inundated with these little guys.  No one else really knows what to do with them, so I have taken most of the bounty home with me.  And, I never though I'd say this, but there are only so many cheese-stuffed Poblanos that a girl can eat.

I need to stop taking these pics with my phone... sorry about the color situation.

So, I came up with this recipe.  And it is tasty.  Normally I don't eat hot pepper jelly on toast, but I might make an exception for this one.  It is sweet from the peaches and has a medium heat-level.  In addition to toast, this would be great with crackers and soft cheese or as a glaze on grilled or roasted meats (chicken, fish, maybe even pork or beef).

It really does taste good, even though it looks like alien goo.

Poblano Peach Jam
by the Spares

3 c. Chopped Peaches (skins removed)
1 c. Minced Poblano Peppers (leave most of the seeds in)
3 T. Bottled Lemon Juice
1 T. Cider Vinegar (5% acidity)
4 T. Powdered Pectin
3 c. Sugar

Instructions:

1. For Canning:  sanitize jars, place in canner (if you didn't sanitize them in the canner) to warm.  Place lids in small pot and soften according to package directions.
2. Mince Poblanos (with most of the seeds) in a food processor with the vinegar.
3. Add Poblanos to a non-reactive pot with the peaches, lemon juice and pectin.  Stir to combine.
4. Bring mixture to a boil (that cannot be stirred down), stirring constantly.
5. Add sugar all at once.  Stir to dissolve and bring again to a boil (that cannot be stirred down).  Boil hard 1 minute, stirring constantly.
6. Remove jam from heat and cool 5 minutes.  Stir and put into jars.  (Wipe rims, center lids, adjust bands to fingertip tight, etc., etc.)
7. Process jars 15 minutes (for altitudes 1,001 to 3,000 ft.).
8. Cool jars in canner 5 minutes before removing to avoid siphoning.
9. Place jars on a folded towel or cooling rack in a draft-free place to cool for 12-24 hours.
10. Refrigerate and use immediately any jars that did not seal.

Note:  This recipe follows the instructions on the Ball Pectin jar and is not just made up from nowhere.  If you have not canned before, see freshpreserving.com before making this recipe.

Yeah, I did.  So what?