Peach Jalapeno Jam With a Hint of Basil
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
5 1/2 pints
ingredients
- 8 cups diced peaches or 8 cups diced apricots
- 6 jalapenos, seeds removed taste to adjust amounts of heat
- 1⁄3 cup basil
- 1⁄3 cup bottled lemon juice
- 1 cup honey
- 2 1⁄2 cups sugar
directions
- 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!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey