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 20 minutes, and it couldn’t have been easier. I loved that it didn’t heat 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?

Skillet Peach Pepper Jam

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

How to Make Skillet Peach Pepper Jam:

Place the diced peaches, red pepper, and half of the habanero pepper, sugar, lime juice, and lime zest 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 the mixture into a glass jar and allow it to cool.

Cover with an airtight lid and store in the refrigerator for up to a week.