Peach Jalapeno Jelly Recipes

JALAPENO PEACH PEPPER JELLY RECIPE

Steps:

• Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot
• Remove stems and seeds from peppers. (I recommend wearing latex gloves while handling hot peppers)
• Using a knife or herb sheers, finely dice peppers and place into a bowl
• In a large/deep pot, bring apple cider vinegar, sugar and peppers to a rolling boil
• Add in peaches and pectin and allow to boil for an additional 3-4 minutes
• Remove from heat and allow to cool for 2-3 minutes - skim off foam from top of jelly
• Remove jars and lids from oven or from hot water and dry thoroughly
• Pour jelly into hot jars and place lids on top
• Process jars in a hot water canner for 10 minutes
• Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal

JALAPENO PEACH JELLY

Steps:

• In large pot, mash peaches with potato masher. Add chile and vinegar. Bring to a boil, reduce heat. Simmer covered for 20 minutes or until peaches/peppers are soft. Remove from heat.
• Using jelly bag or a colander lined with several layers of 100% cotton cheese cloth, strain mixture into clean bowl. You should have about 2 cups liquid. Discard any left over solids.
• In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly.
• Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam.
• Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
• Process jars in water bath for recommended time for your altitude.

JALAPEñO PEACH JELLY

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. .

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

PEACH JALAPENO JELLY RECIPE

Steps:

• Peel and pit peaches. Place peaches and jalapenos in a food processor to puree. Add vinegar and lemon juice. Measure out 3 cups and heat to boiling add 1 pkt of pectin, boil 1 minute add 3 cps of sugar and bring to a boil, boil 3 min, stirring constantly. Hot bath 10 minutes. Repeat with remaining ingredients NOTE: For the jalapenos, split down the middle and take out the seeds. YOU DO NOT HAVE TO PEEL.

PEACH-HOT PEPPER JAM

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.)