Comments on: Spicy Peach Jam

By: Linda

Linda — Mon, 25 Aug 2025 02:26:56 +0000

If I substituted pectin for the apples how much do I use and what kind (powder or liquid).

I can’t wait to try this recipe!

By: Marilyn

Marilyn — Thu, 18 Aug 2022 18:33:19 +0000

My apples are turning to Apple sauce!

By: Sarah

Sarah — Sun, 31 Jul 2022 18:24:13 +0000

Hi. On day 2 of this recipe and wondering if on day 3 before you start cooking the jam if you remove the peppers? I usually finish jam with an emersion blender before putting into jars.

By: Jody Haller

Jody Haller — Sat, 11 Jul 2020 00:50:22 +0000

In reply to Jody Haller. Sorry...auto correct ?

By: Jody Haller

Jody Haller — Sat, 11 Jul 2020 00:47:41 +0000

Can you suggest a substitute for the Pequot Chile’s? I can’t seem to find them it it looks like Chile de Arbol might be similar in flavor??

By: Mel Morris

Mel Morris — Sun, 10 Dec 2017 03:26:07 +0000

In reply to Jeanine Donofrio. Got it. Thx. Looking forward to giving this a try!

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 09 Dec 2017 15:18:43 +0000

In reply to mel morris.

Hi Mel – you’re right, the word “again” is wrong and confusing. That’s the first time you simmer and it’s optional. 2) The chile peppers end up in the final product, they’re very tiny.

By: mel morris

mel morris — Tue, 05 Dec 2017 18:27:05 +0000

REALLY want to make this. Yum. But two questions:
1) At 3) Macerate: you suggest “on the second day, simmer the mixture again” — but prior to this, when if the first time the mixture is supposed to simmer?
2) Do you leave the pequin chile peppers in (after you’ve strained) – do they end up whole in the final product?
Thanks!!

By: Nicole B.

Nicole B. — Fri, 22 Aug 2014 03:52:23 +0000

In reply to jeanine. Haha good to know I'm not the only one. Things like homemade applesauce would never last long enough for the extra work of canning in our household anyways. I'll let you know how this recipe turns out!

By: jeanine

jeanine — Wed, 20 Aug 2014 17:12:11 +0000

In reply to leah.

Hi Leah, she’s not sure if it would affect the acidity level (ie, safety) if you’re going to can these – if you’re going to just refrigerate them, it’ll be fine.