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<blockquote data-quote="NodakBuckeye" data-source="post: 29781" data-attributes="member: 714">I made jam; lots and lots of jam and we sold sold them at farmers markets and foodie stores and shows.&nbsp; One flavor was bourbon peach habanero jam.&nbsp; The jam was made using local fresh peaches and habs.... hard to do here but here is a work around and it is great on chicken, esp wings.2lbs wingsfav bbq rub- several tablespoonfuls at least2 T olive oilPeach jam, 8-12 ozs1-2 habanerosbourbonDrain wings and/or pat dry with paper towels.&nbsp; Place in large bowl or zip loc bags and add oil and coat wings with rub.&nbsp; Let wings sit in fridge for at least a few hours- best overnight.&nbsp; Smoke the wings for a couple hours at about 200-225 then bring the temps up to 300 or so (or direct grill) them to crisp up the skin and baste with the jam the last few minutes to glaze wings.while the wings are smoking, stem and seed the habaneros and mince.&nbsp; Melt the jam in the microwave or heavy skillet on stove top and bring to a boil. You may need to add some apple juice, cider, beer, oj (whatever you like is what I am getting at, lol) to keep it brushable.&nbsp; Add 1/3 of the minced habaneros and 2 tablespoons of bourbon to the melted jam and stir to combine and return to boil then simmmer for a 2-4 minutes.&nbsp; Add more habs and bourbon to taste.</blockquote>

[QUOTE="NodakBuckeye, post: 29781, member: 714"] I made jam; lots and lots of jam and we sold sold them at farmers markets and foodie stores and shows. One flavor was bourbon peach habanero jam. The jam was made using local fresh peaches and habs.... hard to do here but here is a work around and it is great on chicken, esp wings. 2lbs wings fav bbq rub- several tablespoonfuls at least 2 T olive oil Peach jam, 8-12 ozs 1-2 habaneros bourbon Drain wings and/or pat dry with paper towels. Place in large bowl or zip loc bags and add oil and coat wings with rub. Let wings sit in fridge for at least a few hours- best overnight. Smoke the wings for a couple hours at about 200-225 then bring the temps up to 300 or so (or direct grill) them to crisp up the skin and baste with the jam the last few minutes to glaze wings. while the wings are smoking, stem and seed the habaneros and mince. Melt the jam in the microwave or heavy skillet on stove top and bring to a boil. You may need to add some apple juice, cider, beer, oj (whatever you like is what I am getting at, lol) to keep it brushable. Add 1/3 of the minced habaneros and 2 tablespoons of bourbon to the melted jam and stir to combine and return to boil then simmmer for a 2-4 minutes. Add more habs and bourbon to taste. [/QUOTE]

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