One word, "Yum"!!! This stuff is so good!! I made two batches yesterday to sell at the farmer's market to earn some extra money. I can eat this stuff right out of the jar with a spoon, but you can serve it over cream cheese with crackers.
Peach Jalapeno Jelly
6 lbs. fresh peaches
3 fresh jalapenos, stems removed
2 tsp. lemon juice
3/4 c. apple cider vinegar
6 cups sugar
2 packs dry pectin
Peel and de-pit peaches. Place peaches and jalapenos in food processor to puree. Add vinegar and lemon juice. Measure out 3 cups of peach mixture and heat to a boil. Be careful, it will splatter. Add 1 packet of pectin and bring to a boil for one minute. Add 3 cups of sugar and bring to a boil. Boil for 3 minutes, stirring constantly. Pour into sterilized jars and process in a hot water bath for 10 minutes. Repeat process with remaining ingredients.
Makes 12 half pints
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11 comments:
It looks nice!
Wish you luck for the fair!
Hugs,
Sue.
Oh yum is right!!! Thanks for sharing the recipe! :)
Amber, I have to ask a dumb question. Did you also seed the jalapenos? Thanks, hon!
I left the seeds in. You could take them out if you wish for a more milder flavor.
MMmmm Yummy! Tnks for sharing and best of luck with your fair : )
Just wondering, how hot is this and the strawberry jalapeno jelly?
It really isn't hot at all. My mom, who can't take any heat, says it isn't hot. There are only 3 jalapenos for 12 pints of jelly. It's more a flavor than heat.
I would so add about 6-9 peppers. Sounds great though. I am book marking this for future use.
I just made this jam and it's sooo good! I have one question, in the recipe ingredients you show 6 cups of sugar, but in the recipe you only state 3. I only used 3 and ended up with 5- 1/2 pint jars. The flavor was really yummy~ I licked the spoon! Right now all lids have "pinged" but one. Thanks for the recipe!
hello~
I made this jelly this summer and I would like to post it on my blog with a link back to you. It was deelish!
xo
Holly
I was over on Holly's 2911 Jeremiah Avenue blog 8/8 post "The Best Laid Plans" where she posted a crazy day of plumbing problems and making (or trying to make) your peach jalapeno jelly. She posted photos and a link to your recipe today. The recipe looks great. I have frozen peaches (quart zip-lock bags) and will have to figure out how many make 6#. I have the jalapenos and think I have the pectin. NOW I have something to do w/my frozen peaches! Seems I'm leaving them there instead of fixing things with them. Thanks for the post!
I hate to leave links on comments so if you take the space out, you can find Holly here:
http://thetreasurewithin. blogspot.com/
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