Peach & Jalapeno Jam

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Hello world & Happy Fall, Ya’ll! I can finally celebrate Autumn because the weather is slowly breaking here in N.E OH and according to my calendar, tomorrow (Friday) marks the first official day of fall, heck yeah! Who else really enjoys the fall as much as me!? How can you argue sweaters, boots, leaves crunching beneath your feet, crisp air, picking apples and then turning them into a fresh pie, warm days and cool nights, everything fall scented, fall crafts such as pumpkin painting/carving, bonfires, no bugs or sweat running down your body, goodbye to sunburn and busy nights at work! Fall really is the best season.

For those of you that have missed me, I appreciate your patience in waiting for my next blog post, ya’ll are the best! If you are new to following me, ICYMI: Summers for me working as a banquet captain at a Country Club is very busy. I don’t allow myself a lot of free time to work on cooking at home, crafting, photography and anything else that makes this blog what it is. I tend to disappear every so often because this is only a hobby for me and I only have a small window of free time to do what I love. Thank you to those who do continue to read and follow my blog. You can also follow my facebook page if you are on there as well facebook.com/driven2eat

As I was saying, fall is here and August thru September has the best produce available. -If you haven’t stopped at your local farmers market yet, this is the last week to do it before the season ends! I was lucky enough to make it up in time for the last of the peaches hull. I don’t know how the peaches were for everyone else, but the peaches we had here weren’t all the great 😦 I was disappointed in the lack of sweetness and juice that I expect to have from a peach, they were okay.

When I make breakfast at home, I usually almost always have a toasted English muffin with fresh jam. I had been buying Jam from Amish Country the last few years and haven’t made my way up there in a few months, figured it was time to just make my own anyways. With how easy it is to make jam, there’s no excuse whey I don’t make it more often! I took a look around the fridge and noticed that a few Jalapenos I had remaining were beginning to do the pruning effect on the outside, so it was time to do something with those as well. I remembered one thing my Aunt always liked to bring to a family dinner, cream cheese topped with pepper jam to spread on crackers for an appetizer. That’s when the light bulb went on in my head to take my leftover peaches and jalapenos and make a jam! The lack of sugar in these peaches actually made them perfect for this recipe. Sweet meets heats for a great spread. Peach and Jalapeno are a great combination together. This recipe also makes an excellent glaze on pork or fish for a finishing touch on dinner!

peach jam

Mise En Place:

  • 3 Large Peaches, Diced
  • 3 Jalapenos, seeds removed, diced
  • 2 Cups Granulated Sugar
  • Juice 1/2 Lime
  • 2 Small Mason Jars for storing

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Method of Prep:

  • Mix together peaches, jalapenos, sugar and lime juice until sugar well incorporated. Allow to sit for 30 minutes.
  • Over high heat, add mix into a pan and bring to a boil.
  • Reduce heat and allow to lightly simmer for 40 minutes, stirring occasionally. Liquid should reduce by half and coat the back of a spoon when ready.
  • Turn off heat and allow to sit for 10 minutes.
  • Pour into Mason jars and cool to room temperature. Seal shut, refrigerate after opening.Β *If jam is cooked too long, it may become gelatinous and hard to spread once cooled. Scoop out what you need for spreading. As jam sits on a warm surface it will begin to melt for easier spreading.Β 

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*You may blend the jam at the end if you don’t like the candied chunks of jalapeno that will be left behind.Β 

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Apple Butter

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Autumn, the years last loveliest smile. Were already half way through the season but it really hasn’t felt much like fall here in N.E Ohio in the last month with the unusually warmer weather we’ve been having, hey I’m not complaining though!Β  This week, the temperature finally started to dip back into the lower 60s with heavy clouds and even a little rain fall here and there. The crisp air is comforting as I warm up around a fire pit with a hot hazelnut latte from Starbucks in my hand and watch as the wind throws the leaves onto the ground. The sound of leaves crushing beneath my brown leather boots is a lovely reminder that its okay to let things go and to just breathe and have patience for whats to come in the near future.

I didn’t have much opportunity this fall to work with the seasonal produce. I finally made time to swing by my favorite fruit stand up near my Grandparents home in Port Clinton and grabbed a heavy bag of the best looking Gala apples a girl could pick. The first thing that came to my mind that I haven’t made before in the past was Apple butter. Of course I made apple pie as well, however that recipe is one everyone should already have.

This smooth, puree that spreads better than butter is super easy to make and goes great on pancakes or even a piece of toast. Heck, it’s even good enough to eat it off a spoon like peanut butter! However you choose to enjoy it, this recipe is worth making. If you’re looking for gift ideas to your friends and family for the holidays, which are just around the corner, why not make a large batch and can it up in a fun gift basket with pancake mix and other breakfast essentials; Just a fun idea!

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Prep Time: 20 Minutes

Total Time: 50 Minutes

Yield: Makes 4, 8oz Jars

Mise en place:

-8 Gala Apples, peeled, cut in medium chunks, seeds removed

-1 Cup Apple Cider

-1 1/2 Cups Granulated Sugar, divided

-3/4 Teaspoon Ground Cinnamon

-1/4 Teaspoon Allspice

Method of Prep:

-Bring apples, cider and 1/2 cup sugar to a boil in a dutch oven over high heat. Cover leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid had evaporated; Stir every 5 minutes.

-Process cooked apples and cooking liquid in a blender until smooth. Return mixture to dutch oven. Stir in cinnamon, allspice and remaining 1 cup of sugar. Bring to a boil over medium heat.

-Reduce heat to low and simmer, uncovered stirring often, 15 minutes or until thickened.

-Cool about 45 minutes. Spoon into airtight containers and refrigerate up to 2 months or freeze up to 6 months.

**Mix in 3 Tablespoons of Pumpkin puree to make a pumpkin apple butter!

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