Peaches are perfect this time of year! Savor the flavor now, and save it for later by preserving them in a variety of ways. Kick up the flavor of peaches by making a jam with peaches and jalapeno peppers. Try this recipe from Colorado State University.
Peach Jalapeno Jam
3 cups crushed peaches
(about 2 lbs, or 4 large peaches)
1/2 cup jalapeno peppers, finely chopped (about 1/4 pound, or 4-5 peppers)
1 cup water
3/4 cup cider vinegar
3/4 cup lemon juice
1 – 1 3/4 oz. package powdered pectin
4 cups sugar
Wash, pit, and crush peaches. Wash peppers, remove stems and seeds, and chop finely. Combine peaches, peppers, water, vinegar, and lemon juice in a 5-6 quart pot. Bring to a boil, then reduce heat and simmer 20 minutes, stirring often to prevent scorching.
Add pectin to the peach/pepper mixture. Bring to a boil over high heat, stirring constantly. Add sugar, stirring well to dissolve completely. Bring to a full rolling boil, stirring constantly. Boil hard for 2 minutes. Remove from heat and skim foam, if needed.
Ladle into sterile, hot, half-pint jars, leaving 1/4-inch headspace. Wipe jar rims with a dampened clean paper towel. Adjust two-piece lids. Process in a boiling water bath for 10 minutes at 1000-6000 feet above sea level. Yield: 4-5 half-pint jars.
For tips on general canning and freezing of peaches, see www.bookstore.ksre.ksu.edu/pubs/mf1182.pdf.
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This recipe sounds delicious! I love the combination of sweet peaches with the heat of jalapenos—such a unique twist on a classic jam. The step-by-step instructions are helpful, especially the reminder to stir constantly to prevent scorching. The boiling water bath process is also a good reminder for safe canning, ensuring that everything is properly preserved.
One question I have is about adjusting the spice level. If someone prefers a milder jam, would you recommend reducing the number of jalapenos, or would that affect the overall flavor balance? I imagine it could be fun to experiment with different levels of heat!
-Chris G. (TheLavatory)
Chris, I’m pretty sure you can substitute some sweeter peppers (such as bell peppers); as long as the amount stays the same (1/2 cup). And the same for something hotter.
Are there any approved recipes using cranberries and jalapeños?
Hi,
I am also wondering if I can substitute cranberry for the peach.
You can safely sub cranberries for the same amount.
I just made it with cranberries. It’s delish! And will be great on a charcuterie board during the holidays!
I just made it with cranberries and it is delish! And it will be great on a charcuterie board during the holidays!
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