Jalapeno Peach Jam Canning Food
PEACH JALAPENO JAM WITH A HINT OF BASIL
Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor.
Provided by Rita1652
Categories Peppers
Time 1h15m
Yield 5 1/2 pints
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 698.2, Fat 0.7, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 181.6, Fiber 4.4, Sugar 177.2, Protein 2.8
PEACH-HOT PEPPER JAM
Excite your taste buds with our delicious Peach-Hot Pepper Jam. Our sweet and spicy Peach-Hot Pepper Jam is one of our favorite summertime spreads.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h5m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
JALAPENO PEACH SALSA
This is a wonderful fruity, yet spicy salsa that's a great accompaniment for grilled seafood, (I especially enjoy it with grilled tuna, swordfish or shrimp). It's great with pita chips too. Please feel free to adjust the heat by using more or less jalapeno, depending on your personal taste. Cook time is chilling time.
Provided by Kozmic Blues
Categories Sauces
Time 2h10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- Add salt and pepper to taste.
- Let sit refrigerated for at least a couple hours to allow the flavors mix and intensify.
- Before serving, taste and adjust seasoning as needed.
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- Wash fruit and jalapeños well. Puree peaches in a food processor until slightly chunky. Some chunks are good. You don't want it completely smooth.
- Process the jalapeños separately until they are a very fine dice. Add peach puree and jalapeños to a large pot. Bring to a simmer, stirring regularly.
- Stir in sugar, lemon juice and pectin. Continue to stir until everything is dissolved. Continue to let the jam simmer for another 15 minutes to thicken. Add a small amount of butter to help prevent foaming. If any foam does come up though, try to scrape it off the jam.
- Boil your jars and lids for 10 minutes to sterilize them. Once they are sterilized, use a funnel and ladle to fill each jar, leaving about 1/4 inch of room at the top of each jar.
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