What to put it on? Try everything. Slather it on grilled chicken or put a dollop on a bit of creamy brie or a hard cheddar. It's a perfect combo of sweet, savory, and spicy. 1 qt diced peaches 1 cup brown sugar 4 cups white sugar 1 tablespoon lemon juice 5 Habanero peppers, seeded and veins removed 2 Tablespoons finely diced fresh basil 4 Tablespoons fruit pectin (roughly half a pack of liquid pectin) Brandy or whiskey (optional) Combine peaches, sugar, lemon in a pot. Start warming on medium heat, making sure sugar thoroughly dissolves. Finely dice the habaneros and basil and stir to add. Add pectin and a splash of brandy or whiskey (approximately a half a shot). Cook for 5 minutes. To process, add to sterilized jars leaving 1/4" headspace and boil for 10 minutes in a hot water canner.
This old world recipe is one that we keep coming back for. It sets up a little looser than a normal jam. We sop it up with challah fresh from the oven, pour it over ice cream, or take big spoonfuls of it straight from the jar. If there is any left it might make it to Christmas presents (although that hasn't happened yet). Note: The alcohol is purely for hazelnut flavor and will cook off during the canning process. The best cherries for this recipe are the dark red sweets, but that is purely for aesthetics. Any sweet will do. 8 cups pitted cherries 6 TB lemon juice 6 TB pectin 5 C sugar 1tsp cinnamon 1/4 tsp cloves 3/4 cup Franjelico Mix the cherries, lemon juice, pectin, and sugar over medium heat. Add cinnamon and cloves. Wait for sugar granules to start to dissolve then add cinnamon and cloves. Taste, add more cinnamon and cloves if desired (more works best for jars opened at Christmas time). When all sugar is thoroughly dissolved and mixture is almost at a boil, add Franjelico. Boil for one minute. If using a hot water bath canner, add to sterilized jars and leave 1/4 headspace. Process for 10 minutes. Otherwise you can add to freezer jars.