Jalapeno Peach Jelly

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs peaches, peeled-pitted
  • 3 -4
    jalapeno peppers, seeded and chopped (for hotter, leave seeded)
  • 5
    cups sugar
  • 3
    ounces 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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