Hot Pepper Peach Spread Food

PEACH-HOT PEPPER JAM

Steps:

• Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
• Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
• Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HOT PEPPER PEACH PRESERVES CHEESE BALL

Steps:

• Combine cream cheese, preserves, onion and jalapeno together until creamy.
• Chill for 1 hour.
• Roll into a ball and cover with Monterey Jack Cheese.
• Place on decorative plate and serve with assorted crackers.

PEACH AND PEPPER JAM

Steps:

• Place peaches in a large, non-reactive pan. Combine peppers, lemon rind, cider vinegar and pectin powder with fruit in pan. Stir well to combine. Place on the stove-top over high heat and stir until the mixture comes to a full boil. Stir in sugar and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon and discard. Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim.
• Refrigerate in jars for short-term use.

HOT PEPPER PEACH SPREAD

Steps:

• In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
• Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
• Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
• Remove pot from heat and skim off foam with a metal spoon.
• Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
• Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
• Remove jars and cool on wire racks.

PEACH - HABANERO JAM

Steps:

• 1. Prepare your jars and lids according to the manufacturers directions. You will need 9 half pint size jars with lids and rims.
• 2. Peel your peaches and chop finely. Place in a 6 to 8 quart saucepan. Do not use aluminum. Measure out your sugar and combine with fruit mix well, add your peppers and lemon juice and stir again. You can add 1/2 teaspoon of butter or margarine which will help cut the foam down.
• 3. Bring your mixture to a full rolling boil, (a boil that doesn't stop bulling when stirred), on high heat. Stir constantly. Once it boils add the pectin and boil an additional one minute, remove from heat.
• 4. Sim off any foam and ladle into your prepared jars to about 1/8 inch from the top. Wipe jar rims and threads, cover with 2 piece lids. Screw bands tightly.
• 5. Process in a hot water canner for 10 minutes. Remove and place on a thick towel to cool.

SWEET-AND-SPICY PEACH SPREAD

Steps:

• Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.

CHUNKY PEACH SPREAD

Steps:

• Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.

CHUNKY PEACH SPREAD

Steps:

• Drop peaches in boiling water for 1 minutes or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches.
• In a lg saucepan, combine peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered for 5 minutes.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water, let stand for 2 minutes. Remove peach mixture from heat; stir in gelatin mixture until dissolved.
• Cool for 10 minutes, then pour into jars. Refrigerate for up to 3 weeks.

PEPPER PEACH JELLY

Steps:

• Cut up peaches and discard pits.
• Place in large sauce pan with whole habenoros.
• Add 1 1/2 cups water.
• Bring to a boil.
• Reduce heat; simmer 10 minutes, stirring constantly.
• Strain through cheese cloth.
• This should produce 5 1/2 cups juice.
• May need to add a little water to accomplish this measurement.
• Pour exact amount of juice into 6-8 qt. saucepan.
• Measure exact amount of sugar into bowl and set aside.
• Stir in Sure Jell and 1/2 teaspoon butter or margarine.
• Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
• Stir in sugar quickly.
• Return to a full rolling boil and boil for exactly 1 minute.
• Remove from heat and skim any foam off of top with a metal spoon.
• Ladle quickly into jars which have been preheated.
• Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
• Invert for 5 minutes, then set upright to cool.

JALAPENO PEACH SPREAD

Steps:

• Place peaches and jalapenos in a food processor and pulse until finely chopped.
• Pour this mixture into a Dutch oven or large saucepan.
• Add sugar and allspice and combine well.
• Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low.
• Cook 20 minutes over medium-low, stirring often, or until thickened.
• It will be like a thick sauce.
• Ladle into clean,sterilized,heat-resistent jars.
• Cover with clean, sterilized lids and let cool to room temperature.
• Place in refrigerator and keep chilled.
• This is not shelf stable jam (it must be refrigerated even when sealed) as it has not been heat canned.
• Use up the spread within one month or two weeks after opening.
• Serve with cream cheese on crackers.