Improv Cooking Challenge: Peach and Hatch Chile Quick Jam
August is the best season for peaches and hatch chiles so why not pair them together in this quick jam recipe?
Servings: 1 cup
Calories:
Ingredients
- 3 medium ripe peaches
- ⅔ cup sugar
- 4 oz. canned hatch chiles
- 1 cup water
Instructions
- 1. Peel and slice the peaches.
- 2. Add peaches, sugar and hatch chiles to a medium saucepan. Pour water on top and heat over medium high heat until boiling.
- 3. Reduce heat to a simmer and allow to cook for 30-40 minutes or until all of the water has evaporated and mixture is thick and jelly-like.
- 4. Use a potato masher to break down the peaches into small bits. For a smooth jam, transfer mixture to a food processor and process until smooth.
- 5. Store in mason jar containers or a glass container in the fridge for up to 2 weeks.
Notes
If you follow the process for preparing the mason jars for canning, this recipe can be stored in the pantry or fridge. As a quick jam, those steps were skipped which reduces the shelf life to 2 weeks, refrigerated.