Canning Classics: Ginger-Peach Hot Pepper Jam

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCanning Classics

The Technique

Ginger-Peach Hot Pepper Jam

A blend of tree-ripened peaches & jalapeños offer a host of serving options when combined & preserved using traditional canning methods. Ginger-Peach Hot Pepper Jam is a spicy-sweet combination that merges the crushed, seasonal fruit found in jam with the classic flavors of a homemade pepper jelly. Vinegar & lemon juice work to balance the sweet notes but more importantly bring the pH level of the peppers to food safe canning practices. A small amount of the membrane from the jalapeños may or may not be added for a hotter pepper jam, if desired. Use your personal taste preference as a guide. This particular recipe utilizes liquid pectin so it’s important to follow instruction precisely in order to form a successful gel. Jams prepared with liquid pectin require less fresh produce & cooking time on the stovetop before the mixture is portioned into jars compared to old-fashioned varieties. Once processed, it may take anywhere from 3 to 5 days for the jam to fully set in the jars. Get ready to preserve the summer gifts available now & prepare a small batch of Ginger-Peach Hot Pepper Jam for your friends & family by following my detailed instruction in your very own kitchen. 

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper Jelly

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGinger-Peach Hot Pepper Jam
makes 7 {4-oz} jars

Always add an extra jar to the canner as the yield may fluctuate once it comes time for filling due to many variables. The processing time offers you the option to use either quarter pint {4-oz}, half pint {8-oz} or a combination of both sized jars. 

1 cup finely chopped, slightly mashed peaches {about 1 lb}
1/2 cup minced red jalapeño peppers
Optional: 1/2  to 1 tsp minced red jalapeño pepper membrane
1/3 cup finely chopped red bell pepper
4 1/2 tsp freshly grated ginger
1/3 cup white vinegar {5% acidity}
1/3 cup bottled lemon juice
2 3/4 cups sugar
1 {3-oz} package liquid pectin

Fill a standard-size canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner. 

Combine the peaches, the jalapeños, the membrane from the jalapeños, if desired, the red bell pepper, the ginger, the vinegar, the lemon juice & the sugar in a 6-quart Dutch oven. Stir the mixture until the sugar is evenly blended. The mixture will fill approximately 1/4 of the pot. Bring the mixture to a hard boil over Medium-High heat while stirring all around the bottom of the pot, about 5 to 6 minutes. Once the mixture comes to a full rolling & constant boil, the mixture will reach 1/2 to 3/4 of the way up the sides of the pot. Stir in the pouch of liquid pectin & bring the mixture back up to a full boil again. Boil hard for 1 minute stirring carefully but vigorously. Turn off the heat & skim the surface of any foam. 

Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Ladle the hot mixture into the hot jar to within 1/4-inch of the top. Use a wooden coffee stick or plastic tool to release any air bubbles that may be in the jam or over the surface. Add additional jam to within 1/4-inch of the top, if necessary. Wipe the rim with a paper towel. Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan. Position over the center of the jar. Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the jam has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 10 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling. 

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. Label the contents including the date. It may take anywhere from 3 to 5 days for the jam to fully set in the jars. Store in a cool dark place up to 1 year. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Note: The recipe was tested & processed using a time based on an altitude of less than 1000 feet. You will need to find out the elevation of where you live & adjust the processing time, if necessary, by adding additional time to the time already called for in the recipe.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK

{testing notes}

How To Make Ginger-Peach Hot Pepper Jam

Preserving food in jars with a water bath canner heat processes foods to 212 degrees & holds that temperature for a specified amount of time based on jar size, contents & altitude in order to destroy harmful microorganisms. When executed properly & a successful seal is formed on each jar, Ginger-Peach Hot Pepper Jam can be consumed safely within 1 year. Look to Canning Classics: Old-Fashioned Strawberry-Blueberry Jam & The Beginners Guide To Water Bath Canning & Home Food Preservation for additional details including reference photos, valuable pointers & instructions on how to preserve jam properly. 

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper Jelly

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

You will need to gather a few tools & pieces of equipment before beginning however many items may be used time & again. A standard canner & rack can be purchased from general super centers along with an essential set of tools that includes a jar lifter, a magnetic wand for retrieving lids from hot water, a funnel & a plastic stick to remove air bubbles although I prefer to use wooden coffee stirring sticks. The main take away it to avoid using metal utensils so as not to damage the glass jars when filling them. A candy thermometer will come in handy to check & maintain the temperature of the hot jars & lids during filling. Purchase the proper sized jars needed in order to prepare the recipe. Here’s what your should know.

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 1

The Canner & Equipment Preparations

 Jars, lids & screw bands must be properly prepared before filling. Wash them in hot soapy water & rinse them well. Place the jars in the canner & heat the water to 180 degrees while you prep the recipe. Lids will need to be held in a separate small saucepan at the same temperature while the screw bands can be left at room temperature until needed. The important note during this particular step aside from sterilizing the jars is that hot food must be added to hot jars.

Fill a standard-sized canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. 

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama1a

Gather the essential canning tools together & set up a station that includes a wooden board or a clean dish towel on both sides of the canner. Use one side for filling & the other to place the jars after processing that will not be disturbed for 24 hours while the seals are being formed. When removing jars from the canner during filling & after processing it’s important to prevent thermal shock which could potentially lead to jars breaking due to the variation in temperature. 

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper JellyNo. 2

The Jam Cooking Procedure

Jam is essentially fruit & sugar that is cooked down to a spreadable consistency. When it’s prepared with pectin, expect a texture that’s more firm compared to those prepared without it such as in the case of Old-Fashioned Strawberry Jam. When choosing fruit for jam recipes that will utilize traditional canning methods, purchase ripe, blemish-free peaches & peppers. Plan to use them right away, within a day or two. 

The peaches, the vegetables & the ginger may be prepped while the water in the canner heats. Once the temperature of the water in the canner & the small saucepan are close, you may begin cooking the jam. Combine the peaches, the jalapeños, the membrane from the jalapeños, if desired, the red bell peppers, the ginger, the vinegar, the lemon juice & the sugar in a 6-quart Dutch oven.

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper Jelly2a

Stir the mixture until the sugar is evenly blended. The mixture will fill approximately 1/4 of the pot. Bring the mixture to a hard boil over Medium-High heat while stirring all around the bottom of the pot, about 5 to 6 minutes. Once the mixture comes to a full rolling & constant boil, the mixture will reach 1/2 to 3/4 of the way up the sides of the pot.

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper Jelly2b

Stir in the pouch of liquid pectin & bring the mixture back up to a full boil again. Boil hard for 1 minute stirring carefully but vigorously. Turn off the heat & skim the surface of any foam. 

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning PracticesNo. 3

The Jar Filling Procedure 

Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner.

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper Jelly3a

The peach mixture will be loose & may even have a more fluid consistency compared to jams prepared using an old-fashioned method. You may or may not see signs of gelling over the surface as the jars are filled. The important take away is to fill the jars before any firm gelling throughout the entire mixture occurs. If the mixture has a more fluid consistency, pushing a tool through the jam to remove air bubbles may not be not necessary. Assess your batch & proceed accordingly. 

Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Ladle the hot mixture into the hot jar to within 1/4-inch of the top. Use a wooden coffee stick or plastic tool to release any air bubbles that may be in the jam or over the surface. Add additional jam to within 1/4-inch of the top, if necessary. Wipe the rim with a paper towel. Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan. Position over the center of the jar. Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the jam has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner. 

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 4

The Processing, The Canner Removal & The Forming Of The Seal

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High.

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham Alabama4a

Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 10 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling. 

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 5

The Jar Inspection, The Cleaning, The Labeling & The Storage

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. 

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper Jelly5a

Label the contents including the date. It may take anywhere from 3 to 5 days for the jam to fully set in the jars. Store in a cool dark place up to 1 year. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

How To Make Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Canning & Home Food Preservation Canning Classics. Ginger-Peach Hot Pepper Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist TV Cooking Personality Southern Hostess Southern Entertaining Summer Canning Recipes How To Make Hot Pepper JellyNo. 6

The Ginger-Peach Hot Pepper Jam

Ginger-Peach Hot Pepper Jam can be served over Party Biscuits with blue cheese or feta for an effortless appetizer. Top with roasted almonds, toasted walnuts or pecans for additional contrast. 

The Tune
“It’s Too Hot For Words” Billie Holiday

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