Peach Jalapeno Jam With A Hint Of Basil Recipes

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 WITH A HINT OF BASIL

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!