Skillet Peach Pepper Jam

We had some friends coming over for dinner, and since it’s been so hot outside, I kept it simple and did a big smorgasbord. One of the favorites on the table was this skillet peach pepper jam dolloped on top of a crostini slathered with brie. The sweet and spicy jam was so delicious and paired beautifully with the creamy brie and crisp baguette slices. I made this peach pepper jam in less than 30 minutes and it couldn’t have been easier and thankfully, it didn’t heat up my house either. We still have some of this jam left so guess who’s picking up some brie and a baguette from the store?

How to Make Skillet Peach Pepper Jam

Place the diced peaches, finely diced red pepper, and half of the finely diced habanero pepper, sugar, lime juice, and lime zest together in a large cast iron skillet over medium heat.

Cook, stirring often, until the peaches and liquids have reduced down to a thick jam, about 20-25 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.

Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week.

Skillet Peach Pepper Jam

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Condiment

Servings: 3 /4 cup +/-

Author: Pam - For the Love of Cooking

Ingredients

• 3 cups fresh peaches peeled & diced'
• ½ cup white sugar
• 1 small red pepper finely diced
• ½ habanero finely diced
• Juice from 1 lime
• Zest from ½ a lime

Instructions

• Place the diced peaches, finely diced red pepper, and half of the finely diced habanero pepper, sugar, lime juice, and lime zest together in a large cast iron skillet over medium heat.
• Cook, stirring often, until the peaches and liquids have reduced down to a thick jam, about 20-25 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.
• Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week.

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