Now.....What to do with the peaches before they went bad? We just ate a lot of pie..... (see Saskatoon Streusel Pie). I would be the only person to take down a cobbler, and I certainly don't need that. So, I went to Pinterest in search of a peach jelly recipe. I've been on a bit of a jelly making roll lately, so I thought I'd keep that going. What did I stumble upon? A peach jalapeno jelly. I love jalapeno jelly. It's a perfect snack with cream cheese and crackers! It's a staple oh-I-need-a-quick-appetizer-for-this-unexpected-company snack. So I gave it a whirl! This recipe is adapted from minced blog.
I have re-written what I did, below.
7 or 8 large peaches (or about 10 small to medium sized)
2 tbsp lemon juice
4 jalapeno peppers
1 cup apple cider vinegar
5 cups sugar
1 package of liquid fruit pectin (I understand that these only come in one size)
To prepare your peaches, blanch in boiling water for 1 minute. Immediately put them in an ice-water bath to cool off. The think skin should peel right off in a couple of big pieces.
Remove the pit from the peaches and coarsely chop. Put in a large pot with lemon juice. Use a potato masher to squish them into a lumpy puree. Add the vinegar and chopped jalapenos. I left the seeds in half of them. I think next time I'll leave the seeds in all of them for more heat. Bring the mixture to a boil. Turn heat down just to keep it at a simmer, and allow to boil for about 20 minutes. Mash every few minutes.
Strain the juice using a fine cheesecloth, or a jelly bag. I highly recommend a jelly bag, which is available by the canning materials at many grocery stores. Do not squeeze the bag. Just let it drip into a bowl until you have 2 cups of juice.
Bring the juice and sugar to a boil in a large saucepan. Quickly stir in liquid pectin and return to a hard boil, Boil and stir for 1 minute. Remove from heat and skim foam, if necessary.
Fill warm, sterilized 8 oz/1 cup jars to within 1/4 inch of top. Wipe the rims with a clean, damp cloth and gently put on sterilized snap-lids and rings. (I suggest keeping your snap-lids in a pot of boiling water, ready to put on the filled jars). Process in a boiling water canner as suggested for your altitude. It is generally recommended to be 10 minutes at sea level. I do 17 minutes for Calgary.
After jars have processed, remove from canner and allow to fully cool, undisturbed, for 24 hrs. Ensure all jars are sealed, and refrigerate any that didn't.
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