Monday, June 29, 2015

Peach and Jalapeno Pepper Jelly

Oh my goodness. This jelly is so good, probably one of the best I've ever made or tasted. The sweet of the peach and the heat of the peppers combine beautifully in this jelly. Serve over cream cheese on crackers or baste on grilled pork, it's amazing. This the perfect gift for friends and family at the holidays, or it makes a great party appetizer.


10 medium peaches, peeled, pitted and diced (or approx. 4 cups)
3 large jalapeno peppers, seeded and minced
2 tbls. lemon juice
2 tsp. butter (to reduce foaming)
1 package Sure-Jel (fruit pectin)
5 cups sugar

Blanch peaches in boiling water 60 seconds, then immediately plunge peaches into an ice bath. Once cooled, slip off skins, remove pit and dice peaches.

Place diced peaches in a large stock pot. Add seeded and minced jalapeno peppers, lemon juice, butter, and 1 package Sure-Jel (fruit pectin).

Bring to a boil over medium high heat, stirring often. Reduce heat slightly and let cook about 5 minutes, to soften the fruit. 

Add sugar all at once, stir well, increase heat to high, and return to a rolling boil (one that doesn't stop while stirring). Boil hard for 1 minute, stirring constantly.

Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath 10 minutes.

Remove jars from boiling water bath and let sit on your kitchen counter-top 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.

Once jars are sealed, and as jelly cools, slightly shake jars from time to time to evenly distribute peach and pepper pieces throughout the jelly.

Store jars on pantry shelf up to one year. Refrigerate any opened jars.

Yield: 6 - 8 oz. jelly jars


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