ChefTessBakeresse

Peach Mango Jalapeno Jam is a little different, but a great flavor to put away in your food storage. Why? Well, for argument's sake, isn't it just a good idea to have a good variety of flavored jams instead of one. It will break up the monotony. Plus...I think it's just down right freaky fun. We should have freaky fun while preparing for the worst. Expecting the best but preparing for the worst. So...I'm putting up some crazy cool jam that I can also use on meats and over homemade cheeses.



It's time for me to bring to light one of my favorite jams. It's sweet and slightly hot with a good well rounded finish. I use it a lot of places...but most often on meats and slathered on a cracker. I've had friends tell me it's good on breakfast burritos. I've had it on savory cornbread waffles and cried tears of proverbial joy. I might add...I am a little over the top. I remember as a kid asking my mom why she would eat a food like a jalapeno that made her nose sweat. I couldn't wrap my head around the idea of putting myself through that kind of pain for food. I promise, that without the seeds, this jam is actually quite mild. You taste the flavor of the pepper, but not much heat. I think,however, you may agree once you've tasted the jam yourself, that it is one in a million for amazing flavor.


Tess' Peach Mango Jalapeno Jam
1 lb peaches,
1lb mangoes (after peeling and pitting weight)
4 jalapenos, seeded and minced,
3/4 cup lemon juice,
7 1/2 cups sugar
1 tsp salt,
2 pouches liquid pectin

Mash mangoes and peaches over low heat in a large one gallon heavy bottom pot. A note on jalapenos will now follow.

I use gloves when I seed and cut jalapeno...because I tried it without them once and made the mistake of rubbing my eye. I looked like I'd been in a brawl, my eye was so swollen. Then it started tearing and got all bloodshot. No, I'm not just being dramatic. It happened...in front of a cooking class I might add. I will never make that mistake again. So...it gives a blue glove a chance to be part of a real happy life. I think it's really nice to keep them around. Thanks gloves. Add all remaining ingredients except the pectin. Boil 5 minutes in a large one gallon pot. Add pectin, boil 1 minute more.Put in sterile canning jars (makes 8 1 cup jars). Seal lids. Boiling water process 10 minutes sea level.



You know...if there's any left in the jam pan after I fill the jars I shamelessly dunk my head in there and lick it off the bottom. Okay...maybe I don't. That would get mango jam junk in my hair and then I would look crazy. Yes. Only then would I look crazy.
Wonderful on a bagel with cream cheese. Amazing on ribs and grilled chicken. I've used it to replace the jam and pepper in the Jalapeno pepper pecan baked brie I adore. Alas, it is by far my favorite topping for a cracker.

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