Peach Jalapeno Jam
Overview
- Yield: 6 pints
Ingredients
-
3 ½ lbs peaches
-
2 medium jalapeno peppers
-
7 ½ cups sugar
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1 pouch liquid pectin
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¼ cup lemon juice
-
1 – 2 tablespoons butter
Method
- 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.