Peach Jalapeno Jam

• Vegetarian
• Gluten free

• Produce

  • 2 Jalapeno peppers, medium
  • 3 1/2 lbs Peaches

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Pouch liquid pectin
  • 7 1/2 cups Sugar

• Dairy

  • 1 tbsp Butter

Found on recipesfoodandcooking.com

Description

Ingredients

• 3 ½ lbs peaches
• 2 medium jalapeno peppers
• 7 ½ cups sugar
• 1 pouch liquid pectin
• ¼ cup lemon juice
• 1 – 2 tablespoons butter

Directions

• 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 ¼ 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 dont refrigerate those jars for 3 weeks.