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    You are in: Home / Recipes / Jalapeno Peach Jelly Recipe
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    Jalapeno Peach Jelly

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Coppercloud's Note:

    From B&G canning mag. Make sure to strain mixture to get a nice clear jelly. Recommends to let this stand for 2 days.

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    Ingredients:

    Yield:

    Half pi ...

    Units: US | Metric

    • 2 lbs peaches, peeled-pitted
    • 1 cup cider vinegar
    • 3 -4 jalapeno peppers, seeded and chopped (for hotter, leave seeded)
    • 5 cups sugar
    • 3 ounces liquid pectin, 1 pouch

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly.
    4. 4
      Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam.
    5. 5
      Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
    6. 6
      Process jars in water bath for recommended time for your altitude.

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    Nutritional Facts for Jalapeno Peach Jelly

    Serving Size: 1 (2273 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 859.1
     
    Calories from Fat 4
    28%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.6 mg
    0%
    Total Carbohydrate 218.6 g
    72%
    Dietary Fiber 3.3 g
    13%
    Sugars 215.3 g
    861%
    Protein 1.7 g
    3%

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