The combination of peach and jalapenos is perfect! Add blue cheese on crackers and it makes for a quick and crowd pleasing appetizer.
Ingredients
- 3 pounds frozen sliced peaches, chopped
- 1 1/4 cups cider vinegar
- 6 to 8 jalapeno chile peppers, seeded (if desired) and chopped
- 2 cups sugar (split according to instructions)
- 3 teaspoons Pomona's Universal Pectin
- 4 teaspoons calcium water (included in Pomona's pectin kit)
Instructions
- In a large stainless-steel saucepan, add peaches, vinegar and chile peppers. Bring to a boil over high heat; reduce heat. Simmer, covered, for about 20 minutes or until peaches and peppers are very soft.
- In the same saucepan puree and add 1 1/2 cups sugar. Bring to a full rolling boil over high eat, stirring constantly.
- Quickly stir in pectin. Return to a full rolling boil. Boil for 1 minute, stirrring constantly. Remove from heat. Skim off foam with a metal spoon.
- Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Reference the Ball Canning website for full canning procedures.
- Process filled jars in a boiling-water canner for 5 minues (start timing when water returns to boiling).