Peach Jalapeno Jam With a Hint of Basil

READY IN: 1hr 15mins




  • Prepare canning supplies.
  • In a food processor pulse the peaches,jalapenos, and basil till chunky smooth puree. You`ll have just over 4 cups.
  • Place all ingredients in a large heavy bottom pot. Taller the better because it does splatter.
  • As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
  • bring to a boil.
  • Stirring often so it doesn``t burn.
  • When it comes to 220 degrees you are ready to pour into sterile jars keeping 1/4 head space.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. . Remove lid shut off flame and let sit for 5 minutes.
  • Remove jars and place in a draft free spot till sealed.
  • Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!