Monday, June 11, 2012

Spiced Peaches, Part 2: Peach Chai Jam

Welcome to the second installment of Not Your Grandma's Spiced Peaches.

I've been wanting to use my Chai brew in jam for a while, and peaches were first on my list to use it with.  I figured it would be a nice variation of the traditional spiced peaches.    I was so right. 

It was so good, that now I'm thinking I might try it with plums. 

Also, I might try it with blueberries.

In fact, I might try it with everything.  

Peach Chai Jam has a mellower and more complicated flavor than the typical clove and cinnamon spiced peaches that I'm used to.  This jam is definitely one we're going to put on the 'Must Have in the Pantry' list.


Peach Chai Jam
Mix the peaches lemon juice, chai brew and pectin in a large pot.   Bring to hard rolling boil, stirring constantly.  Boil hard for 1 minute.    Add sugar.  Stir well and bring back to hard rolling boil, stirring constantly.   Boil hard for 1 minute.   Ladle into jars and process 10 minutes for canning.  Yield 3 pints

Note:  The Chai Brew is just the spicy base that I use to make chai.  Follow the link above to the recipe.   Don't add the milk to the jam, just the concentrated spicy brew.   And yes, you can leave the sugar out.

4 comments:

  1. These peach jams look divine...I have to try this one. I love chai, and mmmm...sounds wonderful. I used to like my peach jams warm over vanilla ice cream. The spiced versions, especially this one, would be great!

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  2. Hubby was at Menard's last week and I asked him to look for low-sugar pectin for me, but he didn't find it. Bought a regular pack of pectin instead. Oh well...

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  3. Robin, I made this the other day and we both loved it! I just froze it, rather than canning it, so I didn't use the pectin and reduced the sugar to 1 cup.

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    Replies
    1. Yum! I love freezer jam. In a perfect world, I would have a special freezer [large] just for jam.

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