PEACH JALAPENO JAM
Sweet Georgia peaches and jalapenos in this sweet and spicy jam.
Provided by Mary Ellen
Categories Jam, Breakfast, Appetizer
Time 1h15m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Prepare the jars and lids according to package directions. I do mine by cleaning my jars well and putting them in a pan with about 4 - 5 inches water. Bring water to a boil, then reduce to a simmer until the jars are needed.
- Remove the skins from your peaches by putting them in a pan of boiling water. When water comes back to a boil, leave the peaches in 1 more minute. Drain pan and pour cold water over the peaches.
- Slice the peaches into thin slices. Chop the jalapenos into tiny pieces. Put the peaches and jalapenos in a large pot. Add sugar and lemon juice. Bring peaches to a boil. Stir often. Cook until the peaches are tender (about 30 minutes) over medium heat. If mixture foams add a tablespoon of butter, add the second tablespoon if still the peach mixture foams.
- When the peaches are tender, stir in the pectin. Stir in and boil for one minute.
- Carefully put the hot jam into the prepared jars. Leave a 1/4 inch headspace. Make sure rims are clean (wipe with a wet clean rag to be sure). Then add the lids and screw rings.
- Have ready a pan of boiling water that will cover the jars. Add the jars to the water. Follow the directions on the pectin package for water bath canning times.
- Remove jars and put on a clean kitchen towel. Listen for the lids to pop. If they don't refrigerate those jars for 3 weeks.
PEACH-HOT PEPPER JAM
Excite your taste buds with our delicious Peach-Hot Pepper Jam. Our sweet and spicy Peach-Hot Pepper Jam is one of our favorite summertime spreads.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h5m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
- Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
- Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
PEACH-HABANERO JAM
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Provided by Brad Jones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
- Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
- Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g
JALAPEñO PEACH JELLY
Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick.
Provided by Nicker12
Categories Jellies
Time 1h
Yield 6 Half pints
Number Of Ingredients 5
Steps:
- Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.).
- In a large pot, place washed peaches and use a potato masher to crush. I don't peel or pit the peaches.
- Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
- Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes) There should be about 2 cups of liquid.
- In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
- Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam with a metal spoon.
- Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn't break the glass. .
- Wipe jar rims with a wet paper towel then place metal lid on top.
- Screw metal ring until just starting to resist. Don't over tighten.
- Process filled jars in a boiling water canner for 10 minutes. .
- Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don't panic if it doesn't set right away. .
Nutrition Facts : Calories 712.3, Fat 0.4, Sodium 3.7, Carbohydrate 181.4, Fiber 2.3, Sugar 179.2, Protein 1.4
PEACH JALAPENO JAM WITH A HINT OF BASIL
Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor.
Provided by Rita1652
Categories Peppers
Time 1h15m
Yield 5 1/2 pints
Number Of Ingredients 6
Steps:
- Prepare canning supplies.
- In a food processor pulse the peaches,jalapenos, and basil till chunky smooth puree. You`ll have just over 4 cups.
- Place all ingredients in a large heavy bottom pot. Taller the better because it does splatter.
- As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
- bring to a boil.
- Stirring often so it doesn``t burn.
- When it comes to 220 degrees you are ready to pour into sterile jars keeping 1/4 head space.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. . Remove lid shut off flame and let sit for 5 minutes.
- Remove jars and place in a draft free spot till sealed.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!
Nutrition Facts : Calories 698.2, Fat 0.7, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 181.6, Fiber 4.4, Sugar 177.2, Protein 2.8
EASY PEACH-JALAPEñO HAM GLAZE
Sweet peach jam and spicy jalapeños make this glaze an easy and delicious counterpart to savory ham.
Provided by Cindy Rahe
Categories Condiment
Time 5m
Yield 8
Number Of Ingredients 2
Steps:
- In small bowl, stir together jam and jalapeño chiles. Brush over ham the last 45 minutes of baking.
Nutrition Facts : Calories 450, Carbohydrate 111 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 79 g, TransFat 0 g
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