I brought back several bags of Hatch chiles from that trip, and the smell of chiles permeated the truck the entire six hour ride home. It’s so much fun to see the bands and participate in the festivities! The festival sprawls out on a wide open space of field with people who come from near and fear to celebrate the delicious Hatch Chile. You can even smell the chiles when you drive into town there in Hatch – miles away from the Chile festival. The smell of roasted chiles fills the air in this little town, and little towns all over Arizona and New Mexico as people stand by to purchase bags of roasted green chiles. It’s a weekend that’s full of events that pay tribute to the Chile that makes the town flourish. New Mexico celebrates the deliciously spicy Hatch Chile with their annual Hatch Chile festival the first weekend in September – right around Labor Day. It’s a time when the scent of roasted hatch chiles wafts through the air in a little town called Hatch. The first weekend in September marks the start of Hatch Chile season in New Mexico. But here in the desert Southwest, it means something different… The early parts of September mark the beginnings of fall weather and cooler temps in many places around the U.S. If you have some you need to use up, try these ideas for what to make with canned peaches.Peaches, green chiles and habanero peppers make this spicy, Green Chile Peach jam – perfect on morning toast, or served over cream cheese with crackers! I haven’t tested this recipe with canned peaches.However, if when you open the vent you still have foam spewing out, quickly close the vent and wait a couple of minutes before attempting to open the vent again. Jam foams while cooking, which is why we use a 15 minute natural release to allow the foam to subside before opening the vent.If you want to try using frozen peaches, I’d recommend thawing them first and draining off extra liquid. I have not tested this recipe with frozen peaches.You can also read more guidelines about preserving jam made without pectin. If you want to properly and safely can your jam to be shelf stable, you should follow instructions for proper preservation. This recipe is for jam suitable for refrigerating or freezing.If so, it’s done! If the jam is still pretty runny and doesn’t gel, it needs to cook a bit more. While the jam is simmering, put a couple of spoons in the freezer to get nice and cold.Īs the jam starts to thicken, quickly dip a cold spoon into the jam and pull it back out, watching to see if the jam starts to gel up on the spoon. This is where the spoon test can be helpful! Jam thickens and gels more as it cools, so it can be a little tricky to know how long to simmer it, since it’s going to thicken more after we stop simmering it. I love to serve this on homemade dinner rolls or biscuits, or over a stack of homemade fluffy pancakes! You could also swirl it into some homemade Instant Pot yogurt or single-serve oatmeal. Transfer the jam into clean jars and allow it to cool to room temperature before putting them in the fridge or freezer. Just be sure you are stirring frequently while simmering, otherwise your peaches will scorch at the bottom of the insert pot! Use the Saute function to simmer the contents, stirring often, until the mixture thickens and passes a spoon test (see below for instructions). That’s okay! Go ahead and add the vanilla extract at this point, if using. When you first open the pressure cooker, the ingredients will be kind of soupy. After the cook time is complete, allow a 15-minute natural release of pressure, followed by a quick release of remaining pressure. Set a cook time of one minute at high pressure. Next, you’ll add the sugar and lemon juice and give everything a good stir to combine. Put the peaches into the insert pot of the Instant Pot.Īdd sugar and lemon juice. If you don’t have a food processor, you can simply chop them up finely by hand or use a potato masher to mash them up a bit. You don’t want to puree them! The sizes of the pieces won’t be totally uniform–some chunks will be large, while other pieces will be tiny. First, you’ll chop up the peaches, discarding the peach pits (no need to peel them–the peels just melt right into the jam!).Īdd the slices to a food processor and pulse a few times, just to get them finely chopped up. (Full printable recipe is available below) It’s really easy to make your peach jam in the pressure cooker! There’s no need for store-bought pectin and no need to even peel the peaches! Ingredients You’ll Need: Powered by Convert Plus How to Make Peach Jam in the Instant Pot
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