Jack Sparrow's Peach Preserves
Nutritional Info
- Servings Per Recipe: 88
- Amount Per Serving
- Calories: 22.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
View full nutritional breakdown of Jack Sparrow's Peach Preserves calories by ingredient
Introduction
Summer heat brings out the juiciest peaches and the hottest peppers. The combination is fantastic - sweet and succulent with a present, but subtle heat in the background. This preserve makes a fantastic topper on a burger with old Cheddar, Swiss or even Gouda, and the original creator, Rebecca Lindamood, uses it to make a to-die-for sauce for chicken. I’d love to use it to top turkey meatloaf before baking as a glaze! Summer heat brings out the juiciest peaches and the hottest peppers. The combination is fantastic - sweet and succulent with a present, but subtle heat in the background. This preserve makes a fantastic topper on a burger with old Cheddar, Swiss or even Gouda, and the original creator, Rebecca Lindamood, uses it to make a to-die-for sauce for chicken. I’d love to use it to top turkey meatloaf before baking as a glaze!Number of Servings: 88
Ingredients
-
2 cups granulated sugar
1 tbsp Pomona's Universal Pectin
918g pitted, peeled peaches
2 fresh habanero peppers, stem and seeds removed, minced
2 tbsp golden rum
¼ cup lime juice
4 tsp calcium water, (from the Pomona’s packet)
Tips
Adapted from Rebecca Lindamood's book "Not Your Mama's Canning Book"
Directions
Whisk the granulated sugar and pectin together in a mixing bowl until the pectin is evenly distributed. Set aside.
Place the peaches and habaneros in a small blender and puree. Transfer to a pot.
Add the rum, lime juice and calcium water and bring the mixture to a boil, stirring frequently to prevent scorching.
Add the sugar and pectin mixture all at once and stir very vigorously for 1 to 2 minutes while the mixture comes back to the boil.
Immediately remove from the heat.
Waterbath process for 5 minutes.
Serving Size: Makes 5 ½ cups, 88 (1 tbsp) servings
Number of Servings: 88
Recipe submitted by SparkPeople user JO_JO_BA.
Place the peaches and habaneros in a small blender and puree. Transfer to a pot.
Add the rum, lime juice and calcium water and bring the mixture to a boil, stirring frequently to prevent scorching.
Add the sugar and pectin mixture all at once and stir very vigorously for 1 to 2 minutes while the mixture comes back to the boil.
Immediately remove from the heat.
Waterbath process for 5 minutes.
Serving Size: Makes 5 ½ cups, 88 (1 tbsp) servings
Number of Servings: 88
Recipe submitted by SparkPeople user JO_JO_BA.