Peach Jalapeno Jam Recipes

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.)

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 JALAPENO JAM RECIPE

Steps:

• Cut and dice the peaches and set to the side.
• Cut and dice the jalapenos, seeds and stem removed.
• Mix the peaches, and jalapeños with sugar in the instant pot.
• Let them sit for 30 minutes.
• Add the Apple cider to the fruit mixture and stir to combine.
• Close the lid on the instant pot and close the valve to the sealed position.
• Set the Instant Pot to manual for 1 minute.
• Release pressure naturally for 15 minutes.
• Carefully release the valve and remove the lid.
• Using a hand blender blend / mash mixture until well mixed.
• Drain excess juice if needed.
• Turn Instant Pot to 'saute' function and allow the peach hot pepper jam to come to a boil.
• Add your pectin to the Instant Pot and mix to combine.
• Allow to simmer for 2-3 minutes or until slightly thickened.
• Turn the Instant Pot off.
• Allow mixture to cool to room temperature.
• Once cooled then pour into jars, and seal.

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 PEPPER JAM

Steps:

• ***Before you begin, be sure to wash and dry your jars.***
• 1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren't they pretty!
• Now, before you start chopping..
• Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.
• 2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.
• 3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
• 4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.
• 5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
• 6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
• 7. Carefully pour the hot jam into pint-sized jars.
• 8. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
• 9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won't seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed. You can check to be sure they have sealed by pressing your finger in the center of the lid. If it's firm, you are good to go. If it has some give to it, the lid hasn't sealed and will need to be processed in the water bath canner for a longer period of time.
• Store in a cool, dry place. Refrigerate after opening.
• This jam is wonderful served with cream cheese and Ritz crackers.

PEACH JALAPENO JAM

Steps:

• Prepare the jars and lids according to package directions. I do mine by cleaning my jars well and putting them in a pan with about 4 - 5 inches water. Bring water to a boil, then reduce to a simmer until the jars are needed.
• Remove the skins from your peaches by putting them in a pan of boiling water. When water comes back to a boil, leave the peaches in 1 more minute. Drain pan and pour cold water over the peaches.
• Slice the peaches into thin slices. Chop the jalapenos into tiny pieces. Put the peaches and jalapenos in a large pot. Add sugar and lemon juice. Bring peaches to a boil. Stir often. Cook until the peaches are tender (about 30 minutes) over medium heat. If mixture foams add a tablespoon of butter, add the second tablespoon if still the peach mixture foams.
• When the peaches are tender, stir in the pectin. Stir in and boil for one minute.
• Carefully put the hot jam into the prepared jars. Leave a 1/4 inch headspace. Make sure rims are clean (wipe with a wet clean rag to be sure). Then add the lids and screw rings.
• Have ready a pan of boiling water that will cover the jars. Add the jars to the water. Follow the directions on the pectin package for water bath canning times.
• Remove jars and put on a clean kitchen towel. Listen for the lids to pop. If they don't refrigerate those jars for 3 weeks.

RASPBERRY PEACH JALAPENO JAM

Steps:

• 1. Mash the raspberries in a bowl and measure out 1 1/3 cups. 12 oz seems to be just about the correct amount. Then add the chopped peaches and slightly mash together to bring the juices out. Throw in the finely diced Jalapenos (make sure you wear gloves when chopping and I did leave the seeds in as I like some heat). Add the pectin and stir until it is well mixed. Turn on the stove and bring it to a boil. Once it comes to a full boil, one you cannot stir down, add all the sugar at once. Then add the vanilla. Bring the mixture back to a boil. Boil hard for 1 minute. Pour into sterilized jars and process like you do for canning. Follow the instructions for processing on the pectin label.
• 2. Addition... I have also just used 1 Jalapeno to have the pepper flavor but not the heat for those who don't like hot spicey foods. :) It's still yummy!

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 JAM

Steps:

• Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
• Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
• Add the jalapenos, stems removed, to your blender and pulse until they are coarsely chopped.
• Add the jalapenos, sugar, pectin, vinegar and salt to your deep stock pot. Give it a stir to combine.
• Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
• Carefully remove the pot from the stove.
• Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
• Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
• Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
• Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
• Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.