So I was pleasantly surprised when I successfully made jam and jelly last summer. I didn't can either of them (and I still haven't gone that far) but they were both delicious and I even used pectin when I made the jelly! Lately, there have been wonderful peaches at our greenmarkets and, being unable to walk away from such abundance, I keep bringing them home. And there's just so many I can put into my smoothies!
So I decided to make some into jam. Not wanting to go through a whole big-deal production, I found a recipe on Pure Kitchen for Spreadable Raisin Jam. This isn't cooked at all; instead raisins, orange juice and spices are put into a blender until jammy. It sounded perfect but my peaches needed to be cooked to taste more peachy! So I boiled them with spices and orange juice and then blended them for about a minute and they were delicious! The jam is entirely unsweetened and has a little kick from the spices which I love. It's great as a snack on rice cakes and also spread on gingersnap cookies. Enjoy!
Orange Peach Jam
inspired by Pure Kitchen
- 3-4 ripe peaches, peeled (if desired), pitted and quartered
- 1 teaspoon lemon juice
- 1/2 cup orange juice
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon chili powder
- 2 teaspoons allspice
In a medium pot, combine all ingredients and bring to a simmer over medium heat. Cook 25 minutes, adding water or additional orange juice if necessary. Let come to room temperature, transfer to a blender (or nutribullet) and blend for about 1 minute, until it reaches desired consistency. Bon appetit!