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Peach Pepper Jam

a little shy of 3 pints
Peach Pepper Jam recipe by Bad Manners

Peach jam and pie can often get a bad rap because people love to pair super sweet peaches with tons of sugar and the result is cloying and hard to stomach. We can’t stand most store-bought peach stuff for that exact reason. It all just tastes so syrupy and noxiously sweet. So this week we’re bringing the 🔥sweet heat🔥. 

Our Peach Pepper Jam is an addictive blend of all the sweetness of in-season peaches with a lil' heat from sun-ripened Fresno peppers. The end result is perfect slathered over cornbread, on crackers with a little Kite Hill ricotta, or mixed into store-bought BBQ sauce to really make that shit sing. No matter what you do with it you’ll be glad you made it.

2 pounds chopped peaches, about 6 cups or 4 large peaches*
1 ½ pounds cane sugar or about 3 cups
Juice from 1 lemon
2 Fresno peppers, seeded and diced

Dump the peaches and sugar into a large stock pot and mix them up. Let this sit on the stove for about 30 minutes to let the peaches start releasing all their juice. Stick a small plate into your freezer for later. Once you see some juice in the peach pot, add the lemon juice and peppers and turn on the heat to medium.

Get the pot simmering, then turn the heat down to medium low all while keeping a gentle simmer. The pot will foam up a little so stir occasionally and scrap down the sides to keep any sugary stuff from burning. After a little while, the foam should start to die down and the jam will start to thicken up, about 20-30 minutes. When you think it’s looking good, put a small amount on that plate in the freezer we told you about earlier. If it sets without running all over the place, you’re good to go.

Let the jam cool for a couple minutes then pour it into your prepared jars. Let these cool on the counter, lids on, and set them in the fridge once the sides aren’t hot to the touch. Store them in the fridge and they should last a few months. Throw them out at the first site of mold though, k?

*Due to laziness, we keep the skin on. It melts into the jam, adds a little extra pectin and color. But if you hate it or have free time, skinning the peaches is totally fine.

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