Jalapeño Peach Jelly

Submitted by Nicker12

"Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick. "

 

• Ready In: 1hr 45mins
• Ingredients: 5
• Yields: 6 Half pints

ingredients

• 2 lbs peaches
• 1 cup 5% cider vinegar
• 5 jalapeno peppers (seeds are optional and add heat)
• 5 cups sugar
• 1 (3 fluid ounce) package liquid pectin

directions

1. Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with seeds. Use more seeds if you like more kick.)
2. In a large pot, place washed peaches and use a potato masher to crush.  I don’t peel or pit the peaches.
3. Add vinegar and jalapeño 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.
4. Using a colander or strainer lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. There should be about 2 cups of liquid.
5. 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.
6. Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
7. Remove from heat. Skim off foam with a metal spoon.
8. 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. .
9. Wipe jar rims with a wet paper towel then place metal lid on top.
10. Screw metal ring until just starting to resist. Don’t over tighten.
11. Process filled jars in a boiling water canner for 10 minutes.
12. 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. .