Peach, Lime and Black Pepper Jam
Peach, Lime and Black Pepper Jam
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Ingredients
| 10 | cups (12 – 14) fresh peaches, diced ½ inch, divided | |
| 1¾ | cups white sugar, divided | |
| 4 | tablespoons lime juice | |
| 4 | teaspoons BERNARDIN No Sugar Needed Pectin | |
| 2 | teaspoons lime zest | |
| ½ | teaspoon black ground pepper |
Directions
Prep Time: 10 minutes
Cook Time: 30 minutes
Processing Time: 10 minutes
Makes: 4 jars (236 millilitres)
Prepare boiling water canner. Heat jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water, and set aside with bands.
Preheat oven to 400°F.
In a large saucepot over medium heat, combine five cups peaches, one cup sugar and lime juice. Cook for 20 minutes or until peaches have broken down completely.
Toss remaining five cups peaches in a bowl with ¾ cup sugar until coated. Place on parchment-lined baking sheet, and roast for six to eight minutes until tender but not completely cooked.
Add pectin, lime zest, black pepper and oven-roasted peaches to the saucepot. Bring to a boil, and cook for one minute. Remove from heat.
Ladle hot jam into a hot jar leaving a ¼-inchheadspace. Remove any air bubbles, and wipe jar rim. Centre lid on jar, apply band, and adjust to fingertip tight. Place jar in canner. Repeat until all jars are filled.
Ensure jars are covered by at least one inch of water. At altitudes up to 1,000 feet, cover canner and process jars at a full rolling boil for 10 minutes.
Turn off heat, remove canner lid, and let jars stand five minutes. Remove jars from canner, and cool undisturbed at room temperature 12 to 24 hours. Check lids for seal; they should not flex when centre is pressed.