Jalapeno Peach Pepper Jelly Recipes

JALAPENO PEPPER JELLY

Steps:

• Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
• Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
• Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can't escape).
• Place jars back on the rack and lower into the water. Bring to a boil and boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
• Remove and place on a towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.
• To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached the jelly is sealed properly and can be stored on the shelf (screw bands removed).
• If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
• Let jelly rest 1 day before opening to allow it to fully set up and be thick.

JALAPENO PEACH PEPPER JELLY RECIPE

Steps:

• Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot
• Remove stems and seeds from peppers. (I recommend wearing latex gloves while handling hot peppers)
• Using a knife or herb sheers, finely dice peppers and place into a bowl
• In a large/deep pot, bring apple cider vinegar, sugar and peppers to a rolling boil
• Add in peaches and pectin and allow to boil for an additional 3-4 minutes
• Remove from heat and allow to cool for 2-3 minutes - skim off foam from top of jelly
• Remove jars and lids from oven or from hot water and dry thoroughly
• Pour jelly into hot jars and place lids on top
• Process jars in a hot water canner for 10 minutes
• Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal

JALAPENO JELLY

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.

JALAPEñO PEACH JELLY

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. .

JALAPENO JELLY RECIPE WATER BATH CANNING METHOD

Steps:

• Fill water bath canner and place wire rack on the bottom.
• Add jars to begin sterilizing process. Bring water to simmer and add lids.
• Meanwhile, cut off tips and ends of jalapeno peppers.
• Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
• Place jalapeno peppers in food processor. Pulse until you have a puree.
• Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
• Mix until dissolved.
• Add in pectin and bring mixture to a boil.
• Cook at a rolling boil for 4 minutes.
• Remove jars from water bath taking care not to touch the rim or inside of jars.
• Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
• Place lids on jars of jelly, taking care not to touch the lid with your hands.
• Return to water bath and process for 5 minutes.
• Remove jars from water bath and let cool completely.
• Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

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.

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.)