Jalapeno Peach Jam

Peaches, peaches, peaches!   I canned a couple of jars last week and I have frozen several bags to make pies or cobblers with later in the year.   But, I was running out of creative ideas for saving these yummy treats until I saw someone post a jalapeno peach recipe the other day.  Of course, I lost track of that website and have no idea where to find it now.   So, I’m going out on my own.

This is my first attempt at any jelly or jam.   Ever.  Believe it or not, I followed the instructions for canning on this one!

The only thing that I did to modify the recipe at all was add four or five cleaned and seeded jalapeno peppers very finely chopped.   I also blanched the peaches quickly to peel the skins off easier.

I have a feeling that this sweet and spicy mix is going to be FANTASTIC.

Here’s the rundown for instructions, they are the same ones that come in the box of fruit pectin that I bought at the store:

4 cups prepared fruit (buy about 3 lb. fully ripe fresh peaches)

4 or 5 cleaned and seeded jalapenos

1/4 cup fresh lemon juice

1 box MCP Pectin

1/4 tsp. butter or margarine

6 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.

PEEL and pit peaches.  Finely chop or grind fruit.  Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.  Stir in lemon juice.

STIR pectin into prepared fruit in saucepot.  Add butter to reduce foaming.  Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil and boil exactly 4 min., stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with 2-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  (Water must cover jars by 1 to 2 inches.  Add boiling water, if necessary.)  Cover; bring water to gentle boil. Process 10 min.  Remove jars and place upright on towel to cool completely.  After jars cool, check seals by pressing middle of lid with finger.  (If lid springs back, lid is not sealed and refrigeration is necessary.)

To get exact level cup measures of sugar, spoon sugar into dry measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.  At altitudes above 1,000 feet, increase processing time as indicated:  1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.

My advice if you decide to start canning or making your own jams:

• You will need more jars that you think you do.   Buy extra lids.
• You will need the huge canner pot.   And, you will still use every pot you own for boiling everything else.
• Allow for tons of time.   This is an endeavour.
• Clean, clean, clean!   The jars must be clean.
• Follow the instructions.

I went for a pretty chunky style of jam and am going try this out as a sauce over either grilled chicken or pork.  YUM!

UPDATE:   This post has been featured on Punk Domestics!   I am so proud!