Peach Sriracha Jam

Peach Sriracha Jam
Yields 3
A delicious sweet, tart and spicy accompaniment to burgers, cheese platter or grilled fish.
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  1. 2 pounds peaches
  2. 1 cup granulated sugar
  3. ¼ cup sriracha
  4. Juice of ½ lemon
  1. Prepare a boiling water bath and heat jars in boiling water.
  2. Bring a large pot of water to a boil. While it heats, fill a large bowl with cold water and ice. Blanch the peaches in the boiling water for 1 – 2 minutes then immediately transfer to ice water.
  3. Slip off the skins of the peaches, cut peaches in half and remove pit. Place the peaches in a skillet and using a potato masher, smash them into a pulp.
  4. Add the lemon juice and sugar, place over medium high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick (about 10-12 minutes). It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. After about 8 minutes, add the sriracha and keep stirring.
  5. Remove jam from the stove and fill hot jars, leaving ½ inch headspace. Check for air bubbles. Wipe rims, cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes (adjusted for Calgary altitude).
Adapted from Marisa McClellan in Preserving by the Pint
Adapted from Marisa McClellan in Preserving by the Pint