Peach Coriander Habanero Jelly

‘Tis the season to get your canning on. Which means it’s peach coriander habanero jelly for the win.

I’ll be honest, I’m not a huge canner (oh dear….there’s an awkward pause for a huge can or big cans joke…)..Okay, pause complete. So, as I was saying, I don’t can often but when you live in Utah and it’s over 100 degrees out and there isn’t much to do other than act like a Golden Retriever or cook…I get my canning on. Hence, I present my peach coriander habanero jelly.

Don’t get me wrong, hiking, biking, climbing, and being outdoors is great, but not when it’s over a 100 degrees! At those temperatures even up the canyon it’s still 80+ degrees, which is just bonkers! So it’s a no go sis! Siigh, the anti-Utah rants are just so easy to do, the weather and the people make it a natural default hobby. Aside from that sidebar, I love peaches. I feel like that’s the crux of this post. Utah, bad, peaches, good. The end. But let’s flesh it out just a tad more, or perhaps just not sound so crazy.

Peaches are delightful regardless of how you’re consuming them (ok maybe not regardless, but in most of the conventional ways). I love them fresh, stewed, curried, or in jams and jellies. The nice thing about canning them is that that way you can enjoy them year round. I especially like making jams or jellies because they’re perfect on toast or even for a charcuterie board. The nice thing about this particular jelly is that it’s the perfect combo of sweet, savory, and spicy. The peaches provide that fresh fruity sweetness, the coriander really give it deep earthy warm notes, and the habanero really cuts through the sweetness to give it a spicy pop. All in all it’s a great marriage of flavors in one tiny condiment.

There aren’t too many things that can go wrong with making jellies, so just follow the directions and you should be fine. In the off chance that your jelly is still runny, just follow the steps below of adding more sugar and pectin and you should be golden. Oh and don’t be a hero with a sieve. If you’re going to make jams and jellies spend the money on a food mill! It’ll take a 2 hr task and make it 10 minutes of easy effort.

Love fruity condiments? Try these:

Peach Coriander Habanero Jelly

Course: CondimentsCuisine: Punjabi FusionDifficulty: Easy

Servings

40

oz

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 lbs peaches

• 1 cup water

• 1/4 cup lemon juice

• 4 habaneros, chopped coarsely

• 2 tbsp coriander seeds

• 5 1/4 cups sugar

• 2 serrano peppers

• 1 packet SURE-JELL fruit pectin

Equipment/Specialty Items

• Coriander SeedsCoriander Seeds
• Oxo Food MillOxo Food Mill
• Canning KitCanning Kit
• Ball 16 oz Mason Jars for Canning16-Ounces Mason Jar

Directions

• Wash, skin, and seed peaches.
• Place water, peaches, lemon juice, and habanero peppers into a 8 qt. saucepan and cook over medium heat till very soft. Mashing the peaches as you go. Approximately 20 minutes.
• Once the peaches are cooked through remove from heat and sieve into a bowl. Press the pulp through the sieve (or food mill) to extract as much juice as possible, discarding pulp after. You want 3 1/2 cups of juice. If you have extra you can freeze it for a second batch.
• Return juice to a clean pot and heat over medium heat.
• Add in pectin, 1/4 cup of sugar, and Serrano peppers. Mix thoroughly.
• Bring that pectin/juice mixture to a rolling boil. You want the mixture to form a boil that cannot be stirred away. Be sure to stir often to avoid any scorching or burning.
• Add the remaining 5 cups of sugar, and stir well to combine.
• Bring the mixture back to a boil, and continue boiling for 2 minute.
• Remove mixture from heat and carefully skim the mixture.
• Ladle into non reactive sterilized glass jars. If canning follow canning procedures.
• If your jelly is runny:
• First, you wait. Give the jelly 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set).
• If it still hasn’t set, it’s time to determine how much jelly needs to be recooked. You don’t want to remake more than 8 cups (4 pints) at a time.
• For every 4 cups of jelly that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
• Pour the jelly into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
• Place the pot on the stove over high heat and bring the jelly to a boil.
• Cook vigorously for 5 to 10 minutes, stirring regularly. Look for signs of thickening.
• When jelly has reached the desired thickness, remove pot from heat.
• Pour jam into prepared jars. Wipe rims, apply brand new lids and screw on the same old bands.
• Re-process for canning.

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