Peach Pepper Jam
Ingredients
- 4 pounds Fresh peaches about 7 cups diced
- 2 large Fresh jalapenos Diced small
- 6 cups granulated sugar
- 3 Tablespoons Lemon juice
- 1 teaspoon crushed dried jalapeno I used McCormicks
- 1 teaspoon crushed dried red pepper flakes
- 1 Tablespoon butter
- 1 pouch Sure Jell Premium Liquid Fruit Pectin see notes
Instructions
- Peel and dice peaches . Place them in a bowl with 1/2 cup of sugar and 1 tablespoon of Lemon juice and let sit for 45-1 hour.
- Seed and dice your jalapenos and get your pepper flakes and jalapeno flakes ready. TIP If you want this on the spicy side you can leave some or all of the seeds
- Either run the peaches through a food processor or use a potato masher the smash the peaches . I pulsed mine a few times in the food processor leaving nice sized chunks
- In a large pot place your processed peaches , remaining 2 tablespoons of lemon juice, diced jalapeno , and both pepper flakes .
- Adding the remaining sugar and bring to a boil.
- Once the mixture comes up to a boil that can't be stirred down cook for 5 minutes stirring continuously. Add the butter to prevent foam from forming
- After 5 minutes of cooking add the pectin . Bring back to a boil and cook for another 5 minutes .
- Place the jam in sterilized jars
- Wipe the rims clean with a vinegar soaked cloth
- Place the lids on finger tight and submerge the jars into boiling water , covering at least 2 inches over the top . Set the timer for 10 minutes
- Carefully remove the jars. Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable for 18 months 2 years
- This can be used for many things like added to glazes and sauces for cooking but it is fantastic served over cream cheese with crackers
Notes
I used 1 pouch but if you want a more form jam you can use 2
Tried this recipe?Let us know how it was!