Matt Abdoo’s Peach Habanero Jam
This vibrant, spicy-sweet jam is a hallmark of Matt Abdoo's award-winning BBQ style.
Ingredients for Peach Habanero Jam
- ¼ cup granulated sugar
- 2 tsp apple pectin
- 1 cup pureed canned peaches
- ¾ cup peach nectar
- ½ cup light brown sugar
- ¼ cup finely diced red bell pepper
- 2 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp All-Purpose Barbecue Seasoning
- ¼ tsp coarse salt (Ground in a FinaMill Everyday Pod)
- 1/8 tsp black pepper (Ground in a FinaMill Pepper Pod)
- Pinch of habanero chili powder
- Pinch of allspice (Ground in a FinaMill Dried Herbs+ Pod)
BBQ Essential
Spicy Sweet
Glaze
Directions to Make Peach Habanero Jam
- Combine sugar with the pectin in a small bowl. Stir to blend completely, set aside.
- Combine the peach puree and peach nectar in a medium saucepan. Stir in the brown sugar, bell pepper, lemon juice, vinegar, seasoning, salt, black pepper, habanero powder and allspice. Bring to a boil, stirring frequently.
- Reduce heat to maintain a simmer and whisk in the pectin-sugar mixture.
- Raise the heat and bring back to a boil, stirring frequently and boil for about 15 minutes or until the jam has thickened with tightly formed bubbles rising to the surface.
- Remove from the heat, scrape into a food-safe container. Set aside to cool then cover and store in the refrigerator until ready to use, up to 2 months.
Chef's Note
This jam is a key component of the "Pork Chop That Beat Bobby Flay."
