Trying to spice up a few of my jam and jelly recipes. Yesterday it was Jalapeno and Lime, since I like peaches, thought I would try this one out. Sweet, with just a bit of a kick. Good with pork dishes. Makes a really good glaze for a pork loin roast.
1 lb. peaches, peeled, chopped and mashed
3 tablespoons lemon juice
2 jalapeno peppers, minced and seeded
3 tablespoons pectin
3 1/2 cups sugar
If using the Ball jam and jelly maker, sprinkle the powdered pectin on the bottom of the cooker then add the peaches. Turn on the maker to the jam setting and start the cooker. When it beeps add the pepper, lemon juice and sugar. Place top on cooker and allow to run through the cycle.
If cooking on the stove top. In a pot, place peaches, lemon juice and pectin. Bring to a boil, stirring constantly. When it starts to boil, add the peppers and sugar, stirring constantly. Boil for about 5 minutes.
Pour jam into hot, sterilized jars. Wipe rims and place lids on top, screw on bands. Process in a water bath for 10 minutes. Turn off stove and allow to sit in the hot water for another 5 minutes. Remove to racks and allow to cool to room temperature. When cool, wipe off jars and place a label on each with name of jelly and date. Store in a cool, dry place. Makes 3 half pint jars.