Heart Healthy from WakeMed Heart Center

Poblano Peach Jam

November 14, 2015 |
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Recipe courtesy of Greg Gettles
as seen on episode “Peppers”, season 5


  • 1 cup of seeded, diced Poblano peppers
  • 1 cup of diced fresh peach
  • 1 Serrano pepper seeded and diced
  • 1 cup sugar
  • ½ cup water
  • ½ cup fresh basil, loosely packed and thinly sliced
  • 2 Tbsp of Apple Pectin
  • salt
  • vegetable oil as needed

Heat a sauté pan on medium heat, adding enough vegetable oil to coat the pan and add the Poblano Peppers. Cook, stirring constantly for five minutes. Add the peaches and Serrano pepper and cook for another five minutes. Add the sugar and water and bring to a boil. Reduce the heat to a simmer and continue to cook until a syrup like consistency is achieved. Add the Pectin and simmer for two more minutes or until the pectin is completely incorporated. Remove the jam from the heat, season it with salt and allow it to cool. Once cold fold in the basil.

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