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 JELLY
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Provided by Sue Delgrego
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
Steps:
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
- Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g
JALAPENO PEPPER JELLY
Make and share this Jalapeno Pepper Jelly recipe from Food.com.
Provided by Toby Jermain
Categories Jellies
Time 1h50m
Yield 5-6 half pint jars
Number Of Ingredients 6
Steps:
- Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
- Bring to a boil, and boil for 5 minutes.
- Let cool at room temperature for 1 hour.
- Add pectin and optional food coloring.
- Return to heat, and bring to a full rolling boil for 1 minute.
- Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
- Wipe tops of jars.
- Center lids on top of jars, and screw on bands firmly.
- Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
- Gently lower jars into water.
- Water should cover jars by at least 1".
- Bring water to a full boil.
- Reduce heat to a gentle boil, cover, and process for 5 minutes.
- When processed, carefully remove jars from water using tongs or a jar-lifter.
- Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
- Jars will make popping sounds while cooling if sealed.
- Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
- If it does push down, store in refrigerator until used.
- Otherwise store in a cool, dark place.
- Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
- Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
Nutrition Facts : Calories 640.2, Fat 0.1, Sodium 5, Carbohydrate 162.8, Fiber 1.4, Sugar 160.8, Protein 0.3
JALAPEñO PEACH JELLY
Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick.
Provided by Nicker12
Categories Jellies
Time 1h
Yield 6 Half pints
Number Of Ingredients 5
Steps:
- Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.).
- In a large pot, place washed peaches and use a potato masher to crush. I don't peel or pit the peaches.
- Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
- Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes) There should be about 2 cups of liquid.
- In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
- Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam with a metal spoon.
- Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn't break the glass. .
- Wipe jar rims with a wet paper towel then place metal lid on top.
- Screw metal ring until just starting to resist. Don't over tighten.
- Process filled jars in a boiling water canner for 10 minutes. .
- Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don't panic if it doesn't set right away. .
Nutrition Facts : Calories 712.3, Fat 0.4, Sodium 3.7, Carbohydrate 181.4, Fiber 2.3, Sugar 179.2, Protein 1.4
PEPPER PEACH JELLY
Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together.
Provided by Jellyqueen
Categories Jellies
Time 45m
Yield 5-6 half pints
Number Of Ingredients 5
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.
Nutrition Facts : Calories 955.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 1, Sodium 27.6, Carbohydrate 243.3, Fiber 9.4, Sugar 226.7, Protein 5.5
JALAPENO PEACH JELLY
From B&G canning mag. Make sure to strain mixture to get a nice clear jelly. Recommends to let this stand for 2 days.
Provided by Coppercloud
Categories Jellies
Time 1h
Yield 5 Half pints
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 859.1, Fat 0.5, Sodium 4.6, Carbohydrate 218.6, Fiber 3.3, Sugar 215.4, Protein 1.7
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