Jalapeno Peach Jelly
From B&G canning mag. Make sure to strain mixture to get a nice clear jelly. Recommends to let this stand for 2 days.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 5 Half pints
UNITS: US
INGREDIENTS
Nutrition- 2lbs peaches, peeled-pitted
- 1cup cider vinegar
- 3 -4jalapeno peppers, seeded and chopped (for hotter, leave seeded)
- 5cups sugar
- 3ounces liquid pectin, 1 pouch
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DIRECTIONS
- 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.
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