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.

Ready In:
1hr
Yields:
Units:

ingredients

  • 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

  • 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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RECIPE MADE WITH LOVE BY

@Coppercloud
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@Coppercloud
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"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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  1. Coppercloud
    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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